Lemon Cheesecake shots
30
15'
Ingredients:
For the cheesecake mousse:
1000 g of Quescrem Regular Cream cheese
200 g of milk
800 g of cream 35% FAT
200 g white sugar
5 g lemon zest
For the lemon jelly:
200 g lemon juice
650 g of water
100 g white sugar
12 g of neutral gelatine in leaves
1 unit of lemon peel (optional)
For the cookie crust:
300 g biscuit crumble
Tip:
Regular Quescrem Cream cheese provides aerated desserts with very characteristic aromas and flavours. In addition, thanks to the buttermilk, it has a high aeration capacity so that in this recipe for cheesecake in small glasses, the scale per portion of dessert is tighter. Its mousse texture remains very stable during refrigeration and delivery transport and can even be frozen.
Directions:
1
Cheesecake mousse:
Mix all the ingredients in the bowl of a mixer and beat for 2 or 3 minutes until it mounts and acquires a consistent texture.
2
Lemon jelly:
Bring the water with the lemon peel and the sugar to a boil. Leave to infuse for 5 minutes and strain. Heat again and add the previously hydrated gelatine
3
To finish:
Using a measuring spoon, distribute 10g of crumble in each 125ml glass. Dose the cheesecake mousse from a piping bag and cover with the warm gelatine. Cover the containers with the lid immediately. Leave to gel for 4 hours in refrigeration before sale.
