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Prepare this delicious dessert that is very refreshing and has a combination of flavors ideal for this hot season. A surprising set of textures with a crunchy biscuit base, a smooth Italian lemon mousse and a soft mango jelly. Delicious!
380 grams Great Value® cream cheese, at room temperature
1 cup mascarpone cheese
1/2 cups Great Value® Powder Sugar
1 tablespoon lemon juice
1 lemon zest
enough yellow gel food coloring
10 grams gelatin, hydrated and melted
1 cup whipping cream, assembled
1 liter Water
35 grams jelly, of water taste mango
2 mangos, in slices
1 leave peppermint, to decorate
Preparation
In a food processor, process the cookies with the almonds until you get a fine powder. Add the butter and process another minute until you get a cookie.
Place the crust in a removable cake pan of 20 cm approximately, and spread with a spoon to form a base. Refrigerate 15 minutes.
For the mousse, beat the cream cheese with the mascarpone cheese, the icing sugar, the lemon juice and the zest. Add the grenetine in the form of yarn and the dye, cream until integrated. Reservation.
In a bowl, mix the mousse with the whipped cream until it is integrated.
Pour the mousse mixture into the mold with the crust and refrigerate for about 1 1/2 hours or until it sets completely.
For the gelatin, in a pot at high heat, the water boils. Remove from heat and add mango gelatin, mix. Cool at room temperature.
Arrange the mango slices in the mold and carefully cover with the gelatin at room temperature. Refrigerate about 2 hours or until set.
Desmolda the dessert and decorate with mint leaves.
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