Tarta mousse de limón
Serves 8
Directions
- 1Prepare the base of the lemon mousse cake. Use a removable mold of 18 centimeters. Line the base of the mold with parchment paper and cut off the excess. Crush the cookies and mix with the melted butter until integrated. Spread over the entire base of the mold and press trying to make it all the same thickness. Store in the refrigerator to harden the butter and the base is hard.
- 2Hydrate the gelatin. Place the gelatin sheets in a bowl with cold water to hydrate them.
- 3Prepare the cake mixture. In a saucepan, place the lemon juice and condensed milk and when it melts add the hydrated and drained gelatin. Stir to melt and integrate, remove from heat and add the cheese. Mix with a whisk until it is a homogeneous cream and change this mixture to a bowl to temper faster. Whip the cream with the icing sugar. Pour a little whipped cream into the lemon mixture and when it is integrated pour this lemon mixture to the rest of the cream and mix until you get a cream.
- 4Pour the cake into the mold, smooth the surface with a spatula and store in the refrigerator until the next day.
- 5Unmold, decorate to taste and serve. I used lemon zest and a few sprigs of lemon thyme to decorate the surface, but you can decorate it to your liking.
Ingredients
- 18 cm Molde desmontable
- 150 g galletas
- 75 g mantequilla fundida
- 350 g nata para montar 35% MG
- 200 g queso Philadelphia
- 180 g leche condensada
- 150 g zumo de limón
- 60 g azúcar glas
- 6 g hojas de gelatina o gelatina en polvo
- Unas ramitas de tomillo limonero
- Ralladura de limón
Tips
- You can use any type of cookie, I used Neapolitans.
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