Lemon Jelly Mousse Cake (No Bake)
by Editorial Staff
In the heat of summer, this lemon mousse cake is one of the top ten desserts in our family. After all, it is prepared without baking, which is good news, especially on a hot day. The cake also contains cottage cheese that is healthy for the body, as well as a refreshing lemon. These ingredients make the dessert an irreplaceable treat.
Cook: 1 hour
Servings: 8
Ingredients
For the basics:
- Cookies – 200 g
- Butter – 80 g
For soufflé:
- Sour cream – 350 g
- Cottage cheese – 400 g
- Sugar – 130 g
- Gelatin – 20 g
- Drinking water – 80 ml
- Lemon – 1 pc. (150 g)
- Vanillin – 1 pinch
- Turmeric – 1/2 teaspoon
For jelly:
- Gelatin – 10 g
- Lemon – 0.5 pcs.
- Sugar – 20 g
- Water – 100 ml
Directions
- Prepare the base of the cake. To do this, melt the butter in the microwave until it is liquid. Break the cookies coarsely and place them in a blender bowl.
- Grind the cookies with a blender into crumbs, pour melted butter into them.
- Turn the blender back on for 10-15 seconds so that the oil mixes with the crumbs and the mass becomes viscous and moist.
- Transfer the crumb and butter to a split pan and spread evenly over the entire surface. Tamp the cookies into a layer and refrigerate while the mousse is preparing.
- Remove the yellow part of the zest from a whole lemon using a fine grater or a special tool. Cut the lemon in half and squeeze the juice into a bowl. Use a fork to squeeze the lemon flesh to make the juice better.
- Combine cottage cheese, sour cream, sugar, turmeric, lemon zest, and lemon juice in a deep bowl. Grind the mass with a blender so that the curd combines with the rest of the ingredients and turns into a homogeneous mass.
- Pour gelatin with cold water and leave for 10 minutes to swell. Then slightly heat the water and gelatin in the microwave until warm so that the gelatin is completely dissolved.
- Add the dissolved gelatin to the curd-sour cream mass and mix with a whisk.
- Remove the cookie pan from the refrigerator and pour the mousse into it. Put the mold in the refrigerator for 30-40 minutes to set.
- While the mousse is solidifying, prepare a top clear layer of jelly. Cut half the lemon into two parts, cut one part into thin slices.
- Squeeze the juice from the second half of the lemon into a plate, pour water into it, add gelatin and sugar. Stir and leave until the gelatin swells and the sugar dissolves. If the gelatin does not dissolve completely, slightly heat the mass in the microwave.
- When the mousse hardens, spread lemon wedges on the surface of the cake and pour clear jelly with juice on top. Put in the refrigerator again until solidified, for 20 minutes.
- Carefully free the cake from the split mold and transfer it to a nice plate. Lemon mousse cake with jelly is ready, you can serve it to the table.
Enjoy your meal!
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