Lemon Mousse Recipe

Ingredients:

For the Biscuit Base:

• • 200g Biscuits

• 6 tablespoons Melted Butter (80g)

For the Yogurt Layer:

• • 4 cups Milk (950 ml)

• • 3/4 cup Sugar (170g)
  • 5 tablespoons Cornstarch (45g)
  • 1/2 cup Plain Yogurt (120g)

• 1 teaspoon Vanilla Extract

For the Lemon Layer:

• • 1/3 cup Lemon Juice (100 ml)

• • 1 1/4 cups Water (300 ml)
  • 3 tablespoons Cornstarch (25g)
  • 1/2 teaspoon Turmeric or Yellow Food Coloring

• 1/4 cup Sugar (50g)

For Decoration:

• • Melted White Chocolate

Directions:

Prepare the Biscuit Base:

1. 1. Crush the Biscuits:
      • Crush 200g of biscuits until they are fine crumbs.
   2. Mix with Butter:
      • • In a bowl, mix the biscuit crumbs with 6 tablespoons of melted butter (80g) until well combined.

       

   3. Press into Mold:
      • Press the mixture into the base of an 8×11 inch (18×28 cm) cake mold.

1. Chill:
   • Place the mold in the fridge for 30 minutes to set.

Prepare the Yogurt Layer:

5. 5. Cook the Milk Mixture:
      • • In a saucepan, combine 4 cups of milk (950 ml), 3/4 cup of sugar (170g), and 5 tablespoons of cornstarch (45g).

       

      • Cook over medium heat, stirring constantly, until the mixture thickens.
   6. Add Yogurt and Vanilla:
      • • Remove from heat and stir in 1/2 cup of plain yogurt (120g) and 1 teaspoon of vanilla extract.

       

   7. Pour over Biscuit Base:
      • Pour the thickened mixture over the chilled biscuit base.

5. Chill:
   • Place the mold back in the fridge for another 30 minutes.

Prepare the Lemon Layer:

9. 9. Cook the Lemon Mixture:
      • • In a saucepan, combine 1/3 cup of lemon juice (100 ml), 1 1/4 cups of water (300 ml), 3 tablespoons of cornstarch (25g), 1/2 teaspoon of turmeric or yellow food coloring, and 1/4 cup of sugar (50g).

       

      • Cook over medium heat, stirring constantly, until the mixture thickens.
   10. Pour over Yogurt Layer:
       • • Pour the thickened lemon mixture over the chilled yogurt layer.

        

   11. Chill:
       • Place the mold back in the fridge for 1 hour to set.

Decorate and Serve:

12. Decorate:
    • Once set, decorate the lemon mousse with melted white chocolate.
13. Serve:
    • • Slice and serve chilled.

     

Serving Suggestions:

• • Serve chilled for a refreshing dessert.
  • Garnish with fresh mint leaves or lemon zest for an extra touch of flavor.

Cooking Tips:

• • Ensure the biscuit base is well pressed into the mold to create a firm foundation.
  • Stir the mixtures constantly while cooking to avoid lumps and ensure smooth layers.
  • Use fresh lemon juice for a more vibrant and authentic lemon flavor.

Nutritional Benefits:

• Yogurt: Adds a creamy texture and is a good source of protein and probiotics.
• Lemon: Rich in vitamin C and antioxidants.
• Turmeric: Known for its anti-inflammatory properties.