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Recipes from chef-sarah
Lemon Mousse Cake 12" Spring Form
A family recipe. Light citrus mousse atop a ladyfinger crust finished with orange compote.
Feeds 12
Preparation
Lay out the spring form with parchment paper. In a food processor, grind up the Ladyfingers, add the butter, mix until combined and press into the bottom of the spring form. Mix 1 cup of hot water, the Jell-O and 4T of sugar into a bowl and stir until Jell-O has dissolved. Place in fridge until cooled down but not yet gelatinous. Whip the heavy cream. In a kitchen mixer equipped with a paddle, mix the cream cheese, sugar and lemon juice and add the dissolved Jell-O. Fold in the whipped cream and spread on the ladyfinger crust. Cool for 2 hours.
Makes 12 servings
Ingredients
- 24 pc Ladyfinger cookies
- 1/3 lb Cold butter
- 6 oz Jell-O lemon flavor
- 1 c Hot Water
- 4 T Sugar
- 10 oz Cream cheese
- 3 T Lemon juice
- ½ ltr Whipped heavy cream
