Lemon Mousse Cake Recipe

About: A family recipe. Light citrus mousse atop a ladyfinger crust finished with orange compote.

Recipe Info

Restaurant: Sally's Seafood on the Water | San Diego

Servings: 12
Prep Time: 2 hour(s) 45 minutes
Cuisine: French
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (60)
Dish Type: Recipedishtype object (9)
Cooking Method: Recipemethod object (14)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (3)
Vegetarian: No



Lay out the spring form with parchment paper. In a food processor, grind up the Ladyfingers, add the butter, mix until combined, and press into the bottom of the spring form. Mix 1 cup of hot water, the Jell-O and 4 tablespoons of sugar into a bowl and stir until Jell-O has dissolved. Place in fridge until cooled down but not yet gelatinous. Whip the heavy cream. In a kitchen mixer equipped with a paddle, mix the cream cheese, sugar, and lemon juice and add the dissolved Jell-O. Fold in the whipped cream and spread on the ladyfinger crust. Cool for 2 hours.


24 piece(s) Ladyfinger Cookies 1/3 lb. Cold Butter 6 oz. Jell-O Lemon Flavor 1 C. Hot Water 4 Tbsp. Sugar 10 oz. Cream Cheese 3 Tbsp. Lemon Juice 1/2 L Whipped Heavy Cream

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