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
- 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.
- 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.
- 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).
- 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.
- 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).
- While mixing creÄm cheese mixture with hÄnd mixer, slowly pour in gelÄtin mixture then blend until thoroughly combined.
- 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.
- 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.
Source : cookingclassy.com