Ingredients:

  • 1 ½ cups Digestive Biscuits (finely crushed)
  • 4 tablespoons Unsalted Butter, melted
  • 8 ounces full-fat Cream Cheese, softened
  • ¾ cup Granulated Sugar
  • 1 tablespoon finely grated Lemon Zest
  • ¼ cup strained Fresh Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Cold Heavy Whipping Cream
  • 1 teaspoon Powdered Gelatin (Optional)
  • 2 tablespoons Cold Water (If using gelatin)

Instructions:

  1. Prepare the Base (If using): Crush biscuits finely. Mix with melted butter until the mixture resembles wet sand. Press a thin layer into the bottom of each serving glass. Place glasses in the freezer to set while preparing the mousse.
  2. Prepare Stabilizer (If using Gelatin): Bloom the gelatin by sprinkling it over the cold water in a small bowl. Let sit for 5 minutes, then gently heat until completely dissolved and clear. Set aside to cool slightly.
  3. Create the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually beat in the sugar, lemon zest, lemon juice, and vanilla until fully combined and creamy.
  4. Whip the Cream: In a separate, very clean bowl, use the whisk attachment to beat the cold heavy cream until stiff peaks form.
  5. Fold Together: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it.
  6. Incorporate Stabilizer (If using): Slowly drizzle the slightly cooled, dissolved gelatin into the lightened mixture while gently folding.
  7. Finish Folding: Carefully fold in the remaining whipped cream in two additions, using a figure-of-eight motion with the spatula until just combined. Do not overmix.
  8. Portion and Chill: Spoon or pipe the mousse evenly over the prepared bases (or directly into serving glasses). Cover loosely and chill in the refrigerator for at least 3 hours, or until firm.
  9. Serve: Garnish just before serving with a candied lemon slice or extra zest.