Who doesn’t like summer? I don’t know, but I love it.
Everything is brighter, colorful, the days are long, hot …
And while some resent this last, I like it, a lot. I know how to move in the heat, under the sun… In a way that only by living your whole life at a temperature of 38 degrees Celsius, teaches you.
So, want to share with you this wonderful recipe. Is a soft, melt-in your-mouth, freshening dessert. Perfect for a dinner party or for after a BBQ.
The fluffy mousse melts in your mouth while the ginger and cinnamon crust gives the final hint. The sour cherry and the lemon peel just make a wonderful explotion of flavors in every bite.
::No Bake Lemon CheeseCake::
250 gr. crushed honey grahams
3 tablespoons soft, unsalted butter
1/4 cup beet sugar
1 teaspoon ginger
1/2 teaspoon cinnamon
pinch of salt
In a food processor, mix all the ingredients until combined. Place in a round 8 inches springform pan and press until firm. Bring to the freezer while preparing the filling.
300 ml heavy cream
8 gr unflavored gelatine, hydrated
1/4 cup fresh lemon juice
In the bowl of an electric mixer, pour the heavy cream and condensed milk, and mix until well combined. Simultaneously, add the gelatine and lemon juice, slowly until the mix looks bubbly.
Pour on top of the crust and lemon peel on top. Refrigerate for 2-3 hours and serve.