Prepare this delicious dessert that is very refreshing and has an ideal combination of flavors for this hot season. A surprising play of textures with a crunchy cookie base, a smooth Italian lemon mousse, and a soft mango gelatin. Delicious!
380 grams Great Value® cream cheese, at room temperature
1 cup mascarpone cheese
1/2 cups Great Value® icing sugar
1 tablespoon lemon juice
1 lemon zest
yellow gel food coloring
10 grams unflavored gelatin powder, hydrated and melted
1 cup whipping cream, whipped
1 liter water
35 grams gelatin, mango flavored water
2 mangoes, in slices
1 leaf peppermint, for decoration
Preparation
4h
5 mins
Low
In a food processor, process the cookies with the almonds until a fine powder is obtained. Add the butter and process for another minute until a dough forms.
Place the crust in a 20 cm diameter removable cake pan, and spread with a spoon to form a base. Refrigerate for 15 minutes.
For the mousse, beat the cream cheese with the mascarpone cheese, powdered sugar, lemon juice, and zest. Add the gelatin in a stream and the coloring, beat until combined. Set aside.
In a bowl, gently mix the mousse with the whipped cream until combined.
Pour the mousse mixture into the pan with the crust and refrigerate for about 1 hour and a half or until completely set.
For the gelatin, in a small pot over high heat, boil the water. Remove from heat and add the mango gelatin, mix. Cool to room temperature.
Arrange the mango slices in the pan and carefully cover with the gelatin at room temperature. Refrigerate for about 2 hours or until set.
Unmold the dessert and decorate with mint leaves.
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Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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