Lemon mousse cake
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free y 5 más Indicative dietary requirements
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert · Afternoon snack
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Digestive biscuits 150 g
- Butter 100 g
- Natural yoghurt 500 g
- Double cream 500 ml
- Milk 200 ml
- Water 100 ml
- Sugar 100 g
- Gelatine 20 g
- Lemon 3 for juice and 1 to decorate 240 g
- Lime zest only 20 g
- White chocolate 30 g
Method
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Mix the crushed digestive biscuits with the butter, press into a tin and chill for 30 minutes.
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Bloom the gelatine in the water. Heat the milk and dissolve the gelatine in it. Leave to cool slightly.
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Mix the natural yoghurt with the sugar and juice of three lemons. Whip the double cream and fold it in, then add the milk and gelatine mixture.
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Pour over the base and chill for 6 hours. Decorate with the remaining lemon, lime zest and white chocolate shavings.
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