Luscious Lemon Mousse Cake

Course Desserts & Sweets
Prep. Time 30 mins
Cooking Time 5 mins
Refrigeration Time 4 hrs
Yields 8 to 10 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 envelope gelatin

1/4 cup (60 ml) cold water

3/4 cup (180 ml) sugar

3/4 cup (180 ml) lemon juice

1 tbsp (15 ml) grated lemon peel

4 egg yolks

4 oz (125 g) Canadian Cream cheese, softened

1 1/2 cups (375 ml) whipping cream

2 cups (500 ml) cubes of cake (angel, pound or sponge)

4 cups (1 l) whole strawberries, trimmed

Garnish:

1 cup (250 ml) whipping cream

1 tbsp (15 ml) sugar

1 lemon, sliced

Instructions

Sprinkle gelatin over cold water in a small saucepan. Heat gently until dissolved.

Meanwhile, in a medium saucepan, heat sugar with lemon juice and peel. Beat hot lemon mixture into egg yolks. Return to the heat. Cook just until mixture thickens. Whisk in dissolved gelatin. Cool to room temperature.

Beat Cream cheese until smooth. Beat in cooled lemon custard a little at a time. Whip cream until light. Fold into lemon mixture. Fold in cake cubes.

Arrange berries snugly into the bottom of a 9-inch (23 cm) springform pan with the points of berries up. (Use any extra berries as garnish.) Spoon lemon mousse over berries. Shake pan gently to evenly distribute the mousse. Refrigerate 4 hours.

To serve, run a knife around edge of cake and remove sides of pan.

To garnish, whip cream until light. Add sugar. Decorate cake with whipped cream, lemon slices and any extra berries.

Tips

This cake is also delicious make with lime juice instead of lemon.

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Nutritional Info

Per serving

Energy: 363 Calories
Protein: 5 g
Carbohydrate: 27 g
Fat: 27 g
Fibre: 1.5 g
Sodium: 117 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 7 % / 78 mg
Vitamin A: 31 %
Vitamin C: 56 %
Vitamin B12: 19 %
Riboflavin: 13 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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