Lemon Cheese Mousse: A Taste of Summer!

 Let's simplify and reformat the Cheese Mousse with Lemon recipe into a more casual and easy-to-follow style, complete with a touch of cake decoration. This recipe is perfect for a spring or summer dessert, offering a refreshing lemon flavor with a creamy cheese mousse base.

Ingredients:

Cheese Mousse:

- 100g cream cheese

- 24g coarse granulated sugar

- 2.4g cotta leaf gelatin gold

- 20g milk

- 8g lemon juice

- 1/2 lemon peel

- 80g cotta pure cream 42%

Tart Dough:

- 30g frozen and refrigerated Hokkaido Yotsuba butter, no salt

- 15g cotta powdered sugar with oligosaccharide

- 0.3g Guérande salt extrafan (fine grains)

- 9g whole egg

- 54g Ecriture flour made from 100% French wheat

- 6g Premium Almond Peeling Powder

- 30g cotta Lucera white chocolate (for coating)

Lemon Glazing:

- 36g whole egg

- 50g fine granulated sugar

- 30g lemon juice

- 36g Hokkaido Yotsuba Butter No Salt

- 2g cotta leaf gelatin gold

Preparation:

1. Soak the leaf gelatin in ice water for 2 to 3 minutes before using.

2. Soften the unsalted butter for the tart dough at room temperature.

3. Let the whole eggs come to room temperature for both the glasage and the tart dough.

4. Melt the butter for the glasage.

5. Preheat the oven to 180 degrees, 10 degrees higher, before baking the tart dough.

Cheesecake:

1. Heat the cream cheese in a microwave at 600W for about 30 seconds until soft and creamy, then add granulated sugar and mix.

2. Heat the milk in a separate bowl at 600W for about 25 seconds until it reaches about 60 degrees. Add the soaked leaf gelatin and let it melt.

3. Combine the gelatin solution from steps 1 and 2 and mix with a whisk.

4. Add lemon juice and mix until the liquid batter becomes thicker and more concentrated.

5. Add lemon peel and mix.

6. Whip the cream until thick, then mix half of it with the remaining cream in the bowl from step 5

7. Pipe the mixture into a silicone lemon mold, tapping the mold against the stand to remove air and prevent cavities.

8. Chill in the freezer for about 3 hours to harden.

Tart Dough:

1. Cream the butter, powdered sugar, and salt until whitish.

2. Add whole eggs in batches, mixing well after each addition.

3. Add soft flour and almond powder, mixing until the dough is no longer powdery.

4. Rest the dough in the refrigerator for 1 hour.

5. Cut the dough into pieces and bake at 170 degrees for about 15 minutes.

6. Spread a thin coat of chocolate on the cooled tart dough to prevent moisture when applying mousse.

Lemon Glazing:

1. Mix the whole eggs with granulated sugar, lemon juice, and melted butter.

2. Heat the mixture until it thickens and reaches 80 degrees.

3. Add the soaked leaf gelatin and keep it at 40 degrees.

4. Pour the glasage into the mold, removing excess with a bowl.

5. Apply the glasage to the tart dough, garnishing with mint leaves.

Decoration Tips:

- For a professional touch, use a piping bag to pipe the mousse into the tart shells.

- For a more casual approach, simply scoop the mousse into the shells and garnish with fresh lemon zest or a sprinkle of powdered sugar.

This recipe is a delightful blend of creamy cheese mousse and tangy lemon, perfect for any occasion. Enjoy your homemade Cheese Mousse with Lemon!

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