Lemon Mousse Cake
Enjoy a lemony creamy treat!
Servings 8
Calories 725kcal
Ingredients
For Base
- 10 hard biscuit like Marie or digestives
- 4 wheat biscuit
- ¼ cup almonds roasted and coarsely grounded
- 50 grams butter
For Mousse
- 1 tin sweetened condensed milk (400 gm)
- 200 ml cream
- 1 cup milk
- ½ cup lemon juice
- 2 tablespoon gelatin powder
Lemon Sauce
- 2 tablespoon lemon juice
- ¾ tablespoon corn flour
- ¼ cup sugar
- ¼ cup water
- zest of 2 lemon
Instructions
For base
- Crush both biscuits coarsely in grinder.
- Now mix crushed almond and butter in biscuit.
- Place the mixture in a springform pan (7 inches) and press with a flat and heavy object to form an even layer of the base. Place in the freezer for 20-30 minutes.
To Bloom Gelatin
- Place a heatproof bowl over a hot water bath. Mix 2 tablespoon of gelatin powder with ½ cup warm water. Stir at regular intervals until fully dissolved.
For Mousse
- Mix condensed milk, cream, lemon juice, and milk in a bowl. Now add bloomed gelatin and mix well. Pour the lemon mousse over the biscuit base.
- Refrigerate again for at least 2-4 hours until set.
For Lemon sauce
- Mix all ingredients of lemon sauce and heat over a pan with constant stirring until thickened.
- When the mousse is set, pour lemon sauce gently over the dessert.
- Slice the cake and serve.
Video
Notes
- This dessert can also be set in a 1 liter casserole or similar dish if the springform pan is not available.
- You can add ½ cup cream cheese to it if you like it rich.
- You can make biscuit base without almonds too but almonds really give a crunchy kick to the plain biscuits.
Nutrition
Calories: 725kcal