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Cheesecake Lemon Mousse
Ingredents
To the base
- 175 g Maria Biscuit
- 100 g Butter melted
For the filling
- 200 g Cheese cream
- 370 g Condensed milk
- 400 ml Milk cream (35% MG)
- 3 Uni Lemon juice
- 1 Uni Lemon Zest
- enough Warm lemon tea
To the cream
- 1 Cup of sugar
- 1 Cup of water
- 2 Lemons
- 3 Homemade egg yolks
- 1 teaspoon full of cornstarch
Instructions
To the base
-
Line the base and sides in a round shape with a removable bottom measuring 20-22cm in diameter. For the base, grind the powdered cookie and add the butter, stirring well. Place at the base of the mold and press very well until it is uniform and compact. Take the cold for 20 minutes.
For the filling
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Beat the cream very firmly apart. Beat the cream cheese with the condensed milk and lemon zest. Add the lemon juice and mix well until you notice that it is firmer. Add the whipped cream little by little and wrap gently. Place one third of this mousse on the wafer base and smooth. Dip half the cookies in the warm lemon tea and place over the first layer of mousse. Repeat for one more time and finish with the last layer of mousse. Smooth the surface well, cover with cling film and take the cold overnight or a few hours.
For the lemon cream
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Retirar uma colher de sopa bem cheia do açúcar e misturar com raspas de 1 limão, com as pontas dos dedos até ficar bem molhado e amarelo. Colocar o restante açúcar e este num tacho com a água e as cascas bem fininhas do outro limão e levar ao lume. Ferver por uns 5 minutos até reduzir ligeiramente e ficar bem amarelo. Misturar as gemas com a maisena e mexer bem. Temperar as gemas com um pouco da calda de açúcar e colocar tudo no tacho mexendo sempre, em lume brando até engrossar. Depois de engrossar retirar do lume e passar por um coador para retirar as cascas. Tapar o creme com película aderente, e refrigerar.Na hora de servir, desenformar com cuidado e verter algum do creme no topo da sobremesa. Servir fatiado com mais creme à parte.