Lemon Cheesecake Mousse

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Make this scrumptious lemon cheesecake mousse with simply 3 ingredients. The recipe of this low carb treat is straightforward.  there's no higher spring dessert than this scrumptious aggregate of cheesecake, lemon, and mousse. three brilliant matters in one shiny, luscious, rich, heavenly dessert! You’ll honestly love the flavor so fresh and lemony. 




gentle, light and delicious this lemon mousse is the final spring summer time dessert. Made with a graham cracker base and a smooth, silky and luscious whipped cheesecake topping it’s quite difficult to face up to! The flavor was oh so sparkling and lemony buuuut the texture became nothing like what I consider mousse to be. It was extra of a droopy whipped cream texture with just a little greater density to it.







Ingredients



Crust



  • 3/4 cup crushed graham crackers (6 full sheets)

  • 2 Tbsp (26g) granulated sugar

  • 3 Tbsp (42g) salted butter, melted


Mousse



  • 2 1/2 Tbsp fresh lemon juice

  • 1 1/2 Tbsp water

  • 1 1/2 tsp unflavored gelatin powder

  • 1 1/2 cups (355ml) heavy cream

  • 1 cup (110g) powdered sugar, divided

  • Yellow food coloring (optional)

  • 12 oz (340g) cream cheese, softened

  • 1 (10 oz) jar lemon curd (tested with Dickenson's)

  • Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)


instructions



  1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until flippantly moistened. Divide mixture among 8 - 10 dessert cups and gently press into an excellent layer, set aside.

  2. Pour lemon juice and water right into a small bowl. Sprinkle gelatin frivolously over top, let relaxation five minutes. in the meantime, whip heavy cream in a medium blending bowl till smooth peaks form. 

  3. add in 1/three cup of the powdered sugar, tint with yellow meals coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no want to easy). 

  4. In a separate big mixing bowl whip cream cheese till easy and fluffy. mix lemon curd and final 2/three cup powdered sugar into cream cheese combination.

  5. warmness rested gelatin combination inside the microwave on high electricity for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (now not or it is able to begin to set then you may become with little lumps inside the mousse). 

  6. even as blending cream cheese mixture with hand mixer, slowly pour in gelatin combination then combo until thoroughly blended. 

  7. gently fold 1/3 of the whipped cream combination into the cream cheese aggregate to lighten, then upload closing whipped cream and gently fold till blended. 

  8. Spoon or pipe aggregate into dessert cups over graham cracker layer. cover and refrigerate 2 hours (or up to 1 day beforehand if favored) to set. Garnish as favored. Serve cold.




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