Ingredients
For the cheesecake mousse:
1000 g natural cream cheese
200 g milk
800 g cream 35% M.G.
200 g white sugar
5 g grated lemon peel
For the lemon jelly:
200 g lemon juice
650 g water
100 g white sugar
12 g of neutral gelatin in sheets
1 piece of lemon peel (optional)
For the cookie base:
300 g cookie crumble
Tip
Quescrem Natural provides aerated desserts with very characteristic aromas and flavors. In addition, thanks to the buttermilk, it has a high aeration capacity so that in this recipe for cheesecake in small glasses the scandallo per dessert portion is tighter. Its mousse texture remains very stable during refrigeration and delivery transport and can even be frozen.
Preparation
1
Cheesecake mousse:
Mix all the ingredients in the bowl of a mixer and beat for 2 or 3 minutes until it whips up and acquires a consistent texture.
2
Lemon jelly:
Bring the water with the lemon rind and sugar to a boil. Allow to infuse for 5 minutes and strain. Reheat and add the previously hydrated gelatin.
3
Assembly:
With the help of a measuring spoon, distribute 10g of crumble in each 125ml glass. Pour the cheesecake mousse from a piping bag and cover with the still warm gelatin. Immediately cover the containers with the lid. Allow to gel for 4 hours under refrigeration before sale.
