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.
2Prepare 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.
3Prepare 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.
4Hydrate the gelatin. Place the gelatin sheets in a bowl with cold water to hydrate them.
5Hydrate the gelatin. Place the gelatin sheets in a bowl with cold water to hydrate them.
6Hydrate the gelatin. Place the gelatin sheets in a bowl with cold water to hydrate them.
7Prepare 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.
8Prepare 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.
9Prepare 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.
10Pour the cake into the mold, smooth the surface with a spatula and store in the refrigerator until the next day.
11Pour the cake into the mold, smooth the surface with a spatula and store in the refrigerator until the next day.
12Pour the cake into the mold, smooth the surface with a spatula and store in the refrigerator until the next day.
13Unmold, 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.
14Unmold, 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.
15Unmold, 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
18 cm Molde desmontable
18 cm Molde desmontable
150 g galletas
150 g galletas
150 g galletas
75 g mantequilla fundida
75 g mantequilla fundida
75 g mantequilla fundida
350 g nata para montar 35% MG
350 g nata para montar 35% MG
350 g nata para montar 35% MG
200 g queso Philadelphia
200 g queso Philadelphia
200 g queso Philadelphia
180 g leche condensada
180 g leche condensada
180 g leche condensada
150 g zumo de limón
150 g zumo de limón
150 g zumo de limón
60 g azúcar glas
60 g azúcar glas
60 g azúcar glas
6 g hojas de gelatina o gelatina en polvo
6 g hojas de gelatina o gelatina en polvo
6 g hojas de gelatina o gelatina en polvo
Unas ramitas de tomillo limonero
Unas ramitas de tomillo limonero
Unas ramitas de tomillo limonero
Ralladura de limón
Ralladura de limón
Ralladura de limón
Tips
You can use any type of cookie, I used Neapolitans.