Lemon Curd & Yoghurt Mousse Cake
Lemon Curd & Yoghurt Mousse Cake

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, lemon curd & yoghurt mousse cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cream the butter and beat in the sugar and lemon mixture. Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Lemon curd is a decadent dessert topping or spread that is very rich in flavor.

Lemon Curd & Yoghurt Mousse Cake is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Lemon Curd & Yoghurt Mousse Cake is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook lemon curd & yoghurt mousse cake using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Curd & Yoghurt Mousse Cake:
  1. Make ready 120 g Sweet Biscuits
  2. Take 50 g Butter *melted
  3. Prepare *Note: Very dry low-fat biscuits need more moisture. Add 1-2 tablespoons Cream, Milk or extra Butter
  4. Get <Filling>
  5. Take 1 tablespoon Gelatine Powder
  6. Take 2-3 tablespoons Water
  7. Make ready 1 & 1/2 cups Greek Style Yoghurt *OR well-drained yoghurt
  8. Make ready 1/2 cup Lemon Curd *you need extra for topping
  9. Prepare 1-2 Egg White(s) *firmly whipped

Bring to a simmer over medium-high heat. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. Lemon curd is a scrumptious spread for scones, biscuits or other baked goods.

Instructions to make Lemon Curd & Yoghurt Mousse Cake:
  1. Sprinkle Gelatine Powder into Water in a small heat-proof bowl and soak for 5-10 minutes.
  2. Line a cake tin (springform is better) base and sides with baking paper.
  3. Process Sweet Biscuits until crumbled to fine crumbs. Mix with melted butter, and press into the prepared tin. *Note: Very dry low-fat biscuits need more moisture. Add 1-2 tablespoons Cream, Milk or extra Butter.
  4. Using the electric beaters or a whisk, beat Egg Whites until stiff peaks form.
  5. Place Yoghurt and 1/2 cup Lemon Curd in a large bowl, and mix well to combine.
  6. Heat gelatine mixture in the microwave for 30 seconds until hot, but do not boil. Gradually add to the yoghurt mixture, mixing with a whisk, and combine well.
  7. Fold in the egg white gently and combine well. Pour the mixture over the base and smooth the surface. Cover and refrigerate for several hours until firmly set.
  8. Spread some Lemon Curd on top and enjoy.

In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark Hagen, West Allis, Wisconsin Making lemon curd—or any citrus curd—is pretty flexible as long as you keep a few general guidelines in mind. For a sweeter or less-sweet lemon curd, you can reduce or increase the sugar. For a thicker, richer lemon curd, add an extra egg yolk.

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