Lemon Cheesecake shots
For the cheesecake mousse:
For the lemon jelly:
For the cookie crust:
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.
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
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.