This is a refreshing and very light mousse texture. I have made a cookie base that you can choose from your choice, being able to use gluten -free cookies so that the celiac can also consume it. lemon juice. I have used two small lemons and I think it is at its right point, you will tell me if you decide to do it what you think. In recipes, we tell you how to make lemon mousse cake with photos of the step by step. You will see that it is a very easy and fast recipe that you can even prepare with the help of the little ones. In addition, it is a cake without oven! We go with your procedure.
| 🚻 10 Diners | 🕘 1H 30m | 🍵 Post | 🤯 Diverse Disturbance |
| Easy lemon mousse cake ingredients: |
| For the base :: 200 grams of cookies 100 grams of butter | For the mousse :: 5 leaves of neutral jelly 3 egg whites at room temperature 1 pinch of salt 125 grams of sugar 500 milliliters of cream to mount (milk cream) 2 small lemons for the gelatin: : 250 grams of water 1 on gelatin powder flavor lemon |
| ADDITIONAL CHARACTERISTICS: Cheap cost, cold |
Easy lemon mousse cake ingredients:
1. First, we are going to make the base of the lemon mousse cake. To do this, we crush the cookies with a kitchen robot or, instead, we put them chopped in a plastic bag and crush them with the help of a roller. We can use Maria or any other type cookies, we can even prepare our own butter cookies.
2. Troce the butter, we melt in the microwave and mix it with the cookie dust until you get a paste. We grease a removable round mold and put the cookie paste and butter in the background, crushing well with a spoon or hand. We reserve it in the fridge.
3. Now, we go with the lemon mousse filling. To start, we put the gelatin leaves to hydrate in water. If we want to make the lemon mousse cake without gelatin, we can use agar-water.
4. In a bowl we make the clear at room temperature with a pinch of salt and mounted them ready to snow with electric rods. In the middle, add approximately half of the sugar and continue beating to the point of strong snow. We reserve them.
5. Now, we are going to mount the cream or milk cream, also with electric rods. Halfway, add the rest of the sugar and continue beating. We reserve.
6. We scratch the two lemons and reserve their zest. We split the lemons in half and squeeze them by reserving their juice.
7. We heat the lemon juice in the microwave until its boiling. We drain the gelatin leaves one and we add it to the lemon juice while we beat between each addition.
8. We take out the cream and the clear mounted from the fridge and mix them with a spatula gently without getting off. This step is very important for the lemon mousse cake to acquire that foamy texture.
9. Now, we incorporate the lemon zest and the juice already warm with the dissolved gelatin. We mix it with enveloping movements so that the mousse does not get off.
10. We draw the mold that we had reserved in the fridge with the cookie base, pour the lemon mousse with the help of the spatula and level. Cover with transparent film paper and keep the cake in the freezer at least an hour.
11. Finally, we go with the gelatin layer to decorate the lemon mousse cake. Thus, we put the water in a saucepan and, when it boils, we remove it, add the powder preparation for lemon flavor jelly and remove it until it is dissolved at all.
12. When the gelatin has taken body, we take out the fridge cake and pour it on care. We reserve it in the fridge at least four hours, or better from one day to another.
13. We recommend consuming the cake in the first four days and always reserve it in the fridge. As you can see, this lemon mousse cake recipe is easy and delicious, it is perfect to surprise when we have guests or to give us a whim any weekend. I invite you to also visit my blog target = _blank relic = NOFOLOW CLASS = OUTBOUNDCAKES for you.
