Lemon

Mousse Cake

MEMBERS:
-Berrocal Castillo, Andrés 5° ¨B¨
-Vilcapoma Blaz, Carmen
 INGREDIENTS
For the cookie base
 200g of cookies
 100g of butter without salt
For the lemon mousse
 4 egg whites
 120g of icing sugar
 75c.c. of lemon juice
 500c.c. of whipping cream or milk cream (minimum 35% fat)
 1 envelope of grenetine or neutral gelatin
 Pinch of salt
 Lemon zest
For coverage
 260c.c. of water
 1 packet of lemon gelatin powder
 ELABORATION
For The Base
-Cut the butter into cubes and melt it in a water bath or in the
microwave.
-Take the cookies until a flour is formed and mix with the
melted butter.
-Cover a removable mold of 25cm in diameter with vegetable
paper (including the edges) and place the paste of the cookies
and butter at the base of it.
-Adjust with the back of a spoon to create a firm cookie base.
Take the refrigerator for 20 minutes.
 For The Lemon Mousse
-Semimonta the whites with the pinch of salt and, later, add half of
the icing sugar. Beat again until you get a firm merengue.
-Place the lemon juice in a pot and bring to medium heat.
-When it begins to boil, add the neutral gelatine and stir until
diluted. Then, let it stand outside the fridge.
Beat the cold cream until it is almost firm and add the remaining
icing sugar and the lemon zest to taste. Beat again until it is ready.
-Place the whites mounted to snow in the
container of the cream and with the help of a
spatula, making enveloping movements to
incorporate.
-Finally Add the warm jelly and overturn the
lemon mousse on the biscuit base. Smooth with
a spatula and take to the freezer for 3 hours.
 For Coverage
-Place the water in a pot and bring to medium heat.
-When it starts to boil, add the lemon jelly and stir. Remove from
heat and let warm at room temperature.
-Once the gelatin is cold, cover the lemon mousse cake and bring
it back to the freezer until it solidifies.
-Demoly and let stand for 15 minutes
at room temperature so it is not so
cold.

Eye you can

decorate it as you
want