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Lemon mousse tartlet with chocolate ganache
🇧🇷Brazil
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(Português)
1 hour(s)
8 servings
Gabriela Novaes
@gabianovaes- Ingredients
- Recipe
- ** FOR THE LEMON MOUSSE:1 l
- Warm water100 ml
- Sugar100 ml
- Powdered milk200 ml
- Lemon Juice. Unit(s): 1 and 1/2 is enough.2 unit(s)
- ** FOR THE BISCUITS BASE:1 l
- Maizena biscuit. Average of 1.5 cookies per mold.12 unit(s)
- Butter2 tablespoon
- ** FOR THE CHOCOLATE GANACHE:1 l
- Dark or semisweet chocolate90 g
- Sour cream200 g
- ** FOR THE LEMON MOUSSE:
- In the mixer, add and beat the warm water, sugar and powdered milk until the mixture is homogeneous.
- Add the lemon juice and mix by hand.
- Reserve in a covered container in the refrigerator.
- ** FOR THE BISCUITS BASE:
- * I made 8 pie / quindim molds (size number 4). Leftover lemon mousse.
- Crush (manually or with the help of the crusher) the cookies.
- Add the butter in ointment or liquid and mix well.
- Mold the dough into shapes. I prefer a thin layer, like in the photo.
- Bake for 5 to 10 minutes in the airfryer at 160°C (until golden).
- ** FOR THE CHOCOLATE GANACHE:
- In a bowl that can go to the microwave, place the chocolate (break it with your hand).
- Turn on the microwave for 30 seconds, remove the pot and, with the help of a fork, check if the chocolate is melted. If you need more time, add it slowly so the chocolate doesn't burn.
- Add the cream to the melted chocolate. Add little by little and taste to reach the point of preference.
- ** FOR ASSEMBLY:
- In the biscuit base, add and level 1 and a half spoons of the mousse. Add 1 tablespoon (or until covered) of the chocolate ganache.
- Leave in the fridge for at least 1 hour before eating.
- Obs.: This was an improvised recipe with what I had at home. The mousse is usually made with condensed milk, as I didn't have it, I used the powdered milk version and I liked the result.
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