Servings: persons
Citron Mousse Cake
CRAZY OR GENIUS?!? I've been walking around with a crazy idea that I have completely fallen for!! Let me introduce you to the CITRON MOUSSE CAKE.
Equipment
- Saucepan
- Hand Mixer
- Baking Ring
- Piping Bag
- Bowl
Ingredients
Biscuit Base
- 250 gram Biscuits cinnamon biscuits e.g. Bastogne
- 100 gram Butter
Lemon Curd
- 3 pcs. Egg pasteurized
- 125 gram Sugar
- 3 pcs. Lemon organic, 2 if they are large
- 0.5 pcs. Vanilla Pod or 1 tsp. vanilla paste
- 400 gram Cream
- 6 pcs. Gelatin Sheets
- Fruit color yellow, or food color paste
Garnish
- 200 gram Cream
- Lemon Balm or mint
Instructions
Biscuit Base
- Crush the biscuits into crumbs, melt the butter and mix the butter and biscuit crumbs together.
- Place the mixture in a baking ring with cake plastic and press it firmly to the edge and smooth it out.
- Refrigerate while making the mousse.
Lemon Mousse
- Soak the gelatin in cold water.
- Whisk a light and fluffy eggnog from eggs, sugar, vanilla, a bit of yellow color, and the zest of 1 lemon.
- Whisk well, so it becomes very light and fluffy!
- Lightly whip the cream until it forms small peaks but still flows.
- Warm the juice from the 2-3 lemons and dissolve the squeezed gelatin in it.
- Let the gelatin cool slightly.
- Add the gelatin in a thin stream to the eggnog while whisking constantly!
- When the gelatin is well mixed in, gently fold the cream into the eggnog.
- Be careful not to fold too hard – we want to keep the air in the cream and eggnog.
- Place the mousse on top of the biscuit base, smooth it out, and refrigerate for at least 3 hours.
Decoration
- Whisk the cream until stiff and pipeable.
- Be careful not to over whip it.
- The cream should be able to be piped from a piping bag.
- Place the cream in a piping bag with a star tip.
- Remove the ring and cake plastic and decorate with rosettes of whipped cream and finish with a little greenery!
- Enjoy it!
Notes
PS: The mousse can also just be used as a mousse in a dessert bowl or in a glass