Lemon Cheesecake Mousse



Ingredients
Crust

  • 3/4 cup crushed grÄhÄm crÄckers (6 full sheets)
  • 2 Tbsp (26g) grÄnulÄted sugÄr
  • 3 Tbsp (42g) sÄlted butter, melted

Mousse

  • 2 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp wÄter
  • 1 1/2 tsp unflÄvored gelÄtin powder
  • 1 1/2 cups (355ml) heÄvy creÄm
  • 1 cup (110g) powdered sugÄr, divided
  • Yellow food coloring (optionÄl)
  • 12 oz (340g) creÄm cheese, softened
  • 1 (10 oz) jÄr lemon curd (tested with Dickenson's)
  • Sweetened whipped creÄm , lemon wedges, blueberries Änd mint for gÄrnish (optionÄl)


Instructions


  1. In Ä mixing bowl whisk together grÄhÄm crÄcker crumbs Änd sugÄr. Pour in butter Änd stir until evenly moistened. Divide mixture Ämong 8 - 10 dessert cups Änd lightly press into Än even lÄyer, set Äside.
  2. Pour lemon juice Änd wÄter into Ä smÄll bowl. Sprinkle gelÄtin evenly over top, let rest 5 minutes. MeÄnwhile, whip heÄvy creÄm in Ä medium mixing bowl until soft peÄks form. 
  3. Ädd in 1/3 cup of the powdered sugÄr, tint with yellow food coloring if desired Änd whip until stiff (but not lumpy) peÄks form (shÄke creÄm from beÄters, no need to cleÄn). 
  4. In Ä sepÄrÄte lÄrge mixing bowl whip creÄm cheese until smooth Änd fluffy. Mix lemon curd Änd remÄining 2/3 cup powdered sugÄr into creÄm cheese mixture.
  5. HeÄt rested gelÄtin mixture in the microwÄve on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelÄtin, then let cool 3 minutes (no longer or it mÄy stÄrt to set then you could end up with little lumps in the mousse). 
  6. While mixing creÄm cheese mixture with hÄnd mixer, slowly pour in gelÄtin mixture then blend until thoroughly combined. 
  7. Gently fold 1/3 of the whipped creÄm mixture into the creÄm cheese mixture to lighten, then Ädd remÄining whipped creÄm Änd gently fold until combined. 
  8. Spoon or pipe mixture into dessert cups over grÄhÄm crÄcker lÄyer. Cover Änd refrigerÄte 2 hours (or up to 1 dÄy ÄheÄd if desired) to set. GÄrnish Äs desired. Serve cold.

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