A refreshing dessert of lemon mousse

Description

With great pleasure I share with You the recipe of a delicious dessert on a thin shortbread base with lemon cream cheese mousse. For the recipe thank you again, Japanese chefs!

Ingredients

Butter

80 g
Salt
Powdered sugar

130 g
Yolk egg

1 piece
Flour

110 g
Peanuts

30 g
Cream cheese

120 g
Milk

20 g
Lemon juice

60 g
Lemon peel
Gelatin

12 g
Cream

200 g
Berry
Fruit
Mint
Water

150 g

Cooking

In a bowl sift the flour, add the yolk, powdered sugar, softened butter, a pinch of salt, peanut flakes (the original recipe used almonds, so that you can safely use it).

Quickly knead the dough.

Place the dough in a plastic bag and Abrau in the fridge for about an hour.

Then prepare the mousse. In a bowl combine cream cheese and powdered sugar.

Just whip the mass with a mixer.

Sheet gelatin soaked in cold water for 10 minutes.

At this time carefully my lemon, remove zest and squeeze juice. The juice is filtered.

Then whip chilled cream, first on low speed, then gradually increase the speed. Cream today did not listen - did not want to vzbivayte in dense stable mass (longer whip feared that, as could cook the oil), but I'm not accustomed to retreat and was preparing dessert have such cream.

Squeeze the gelatine of excess water.

To the gelatin add milk and lemon juice (milk can coagulate, but do not worry, in the future, the mass is homogenous).

The gelatinous mass slightly heated on the stove until dissolved gelatin (sheet gelatin can be dissolved very quickly), a lot of strain.

To weight with butter cream cheese add gelatin, slightly whipped with a mixer.

Add whipped cream, beat again.

Add the lemon zest.

Mix well with a spoon.

For hardening the mousse I used a silicone mold. One form - in the form of hemispheres.

Fill out the form mousse, smooth the top and put into the fridge until fully cured (I have the mousse well stuck in 2 hours).

I still have the mousse and I used a new silicone form - a gift of the Claire's accessories - sladkay83.

Also fill the tart shells with the mousse and put into the fridge to solidify.

Until the mousse hardens, prepare a sand-based for dessert. Chilled dough is rolled between two layers of cling film.

The thickness of the dough should be about 3 mm.

Remove the top film. Using metal cookie cutters cake pan, cut out circles of dough (you have to remember that the diameter of the sand base must be larger than the diameter of mousse approximately 2-3 cm.

Gently put the circles of dough on a dry baking sheet.

For square mousse I cut squares of dough using a notched roller.

Bake the shortbread base in a preheated 180 degree oven for about 15-18 minutes.

Prepare the fruit and berries for decoration of the dessert, wash, clean, fruit cut into pieces. I used blueberries and red currants, kiwi and canned peaches.

When the mousse is well hardens, dip the bottom of the silicone mold (fully immersing the lower hemisphere) in warm water for a few seconds. Take out the mousse with a fork, her other hand pushing out the mousse from the mold bottom.

Mousse laid on a sand base.

But these turned out to pyramid!

Around Moussa put berries and sliced fruit. Before serving, sprinkle dessert through a strainer with icing sugar and decorate with mint leaves. Believe me-it is DELICIOUS! Bon appétit!

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