I am sharing with you today a simple yet tasty mousse recipe. No baking is involved and you don’t even need any baking pans or cake rings as the dessert is served in mini dessert glasses. This is especially convenient when you are hosting a party or home gathering. Each guest could just grab one glass then start digging into it.
The main ingredients for this dessert are cream cheese and lemon. The mousse itself is light and refreshing and won’t taste as heavy as cheesecakes. Instead of constructing a crust on the bottom of the dessert glass, I sprinkled granola on top as if I was making a parfait. For each bite you will taste the light and silky mousse together with the crunchy granola. If a tall wine glass or mason jar is used I will put several layers to make it even more appealing.
The lemon flavor doesn’t really come from its juice but mainly the zest. To maximize the flavor of citrus zest, I always rub the zest into sugar. The rubbing helps to release all of the essential oils within the zest. The zested sugar will be remarkably fragrant after absorbing these oils. The mousse will be infused with a fresh lemon scent too. I used this method on all my baked goods and desserts containing citrus zest (read about my blog posts Homemade Lemon Curd and Orange Chia Chiffon Cake, just to name a few). It always works like magic. If possible, try to get organic lemons. Otherwise the lemons have to be scrubbed and cleaned thoroughly in order to remove all the toxic substances and pesticides on the surface.
檸檬的味道及氣味其實不是主要來自檸檬汁而是檸檬皮。若要充分發揮檸檬的香氣，必須把檸檬皮捽進糖中。糖與檸檬皮互相摩擦時能釋出檸檬的精油(essential oil )，糖完全吸收精油後會變得香氣撲鼻，慕絲自然也會特別香。EC弄其他含有柑橘類水果皮蓉的蛋糕或甜品也是用此法(例如自家製檸檬酱和香橙奇異籽戚風蛋糕等)。檸檬最好使用有機的，否則要仔細的洗擦檸檬，避免把表面的農藥等有害物質吃進肚子裡去。
Lemon Cheesecake Mousse Cups
Yields: 12 100-ml individual glasses
For the Mousse
240 g cream cheese, softened
100 g milk
75 g granulated sugar (lightly sweetened version)
45 g lemon juice
Zest from one lemon
227 g whipped cream
6 g (2 tsp) powdered gelatin
30 g milk or water
Granola , fresh fruit pieces, mint leaves
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start.
Wash the lemon thoroughly and pat dry. Zest (avoid any of the white pith as it tastes bitter) and then juice it. In a small bowl, rub sugar and lemon zest with fingertips until fragrant. The zested sugar will be fluffy and turn pale yellow. Set aside.
Bloom gelatin by mixing it with milk (or water) in a small bowl then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.
With a food processor or blender, process cream cheese, zested sugar, milk and lemon juice until smooth then pour into a mixing bowl. For a silkier texture, strain mixture through a sieve. Stir in the gelatin mixture until incorporated.
In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. Fold whipped cream into the cream cheese mixture in two batches until homogeneous.
Evenly spoon (or pipe with a piping bag) cream cheese mixture into each serving glass Tap glasses on the countertop several times to remove any large air bubbles. Cover and refrigerate for at least 2 hour to set.
To serve, remove chilled cheesecake from the fridge. Sprinkle granola on top. Garnish with fresh fruit pieces and mint leaves.
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