LEMON CHEESECAKE MOUSSE

For the Base

• • 2 cup Digestive-type biscuits, crushed
• • 90 g Unsalted butter, melted

For the Mousse

• • 2 ½ tbsp Fresh lemon juice
• • 1 ½ tbsp Water
• • 1 ½ tsp Unflavored gelatin powder
• • 1 ½ cup Heavy cream (355ml)
• • 1 cup Powdered sugar (110g)
• • Yellow food coloring (optional)
• • 340 g Cream cheese, softened
• • 280 g Jar of ready-made lemon curd or homemade (280g)

For the Lemon Curd

• • 4 large eggs
• • 4 egg yolks
• • ¼ tsp Salt
• • 1 ¼ cup Sugar
• • 2/3 cup Lemon juice and zest from 2-3 lemons
• • ½ cup Unsalted butter
• • 2 vanilla extracts and cognac

For Garnish

• • Sweet whipped cream
• • Lemon slices
• • Blueberries
• • Mint for decoration (optional)

1. 1. For the Lemon Curd: Place the sugar in a bowl and add the lemon zest, mixing them together. This way, the lemon will release its essential oils and flavor the sugar. In a saucepan, combine the eggs, egg yolks, lemon juice, salt, and the sugar/zest mixture. Heat the saucepan and stir until it thickens. Finally, add the butter and stir until it melts. Add the vanilla and cognac. Strain the curd and place it in a glass bowl. Cover with plastic wrap to prevent a skin from forming and let it cool.
2. 2. For the Cheesecake Base: In a bowl, place the crushed biscuits. Add the melted butter and mix until the mixture is evenly moistened. Divide this mixture into 8-10 glasses and press lightly to form an even layer. Set aside.
3. 3. For the Mousse: Pour the lemon juice and water into a small bowl. Sprinkle the gelatin powder over the top and let it sit for 5 minutes. Whip the heavy cream until fluffy. Add 1/3 cup of the powdered sugar and the food coloring, if using.
4. 4. In another large bowl, beat the cream cheese until smooth and fluffy. Mix the lemon curd with the remaining powdered sugar and the cream cheese mixture. Heat the gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to completely dissolve the gelatin. Let it cool for 3 minutes (no longer, as it might start to set and form lumps in the mousse).
5. 5. Add the gelatin to the cheese mixture and beat until fully incorporated. Gently fold in 1/3 of the whipped cream, and then fold in the rest of the whipped cream using circular motions. Spoon the mousse over the biscuit base. Cover with plastic wrap and refrigerate until the cream sets. When serving, garnish with a little whipped cream, lemon slices, blueberries, and mint!