LEMON CHEESECAKE MOUSSE
¾ C. crushed graham crackers (6 full sheets)
2 T. sugar
2 T. butter
¼ t. salt, add
1 ½ C. heavy cream
⅓ C. powdered sugar (try 2 T. instead)
2 ½ T. fresh lemon juice (try more)
1 ½ T. water
1 ½ t. unflavored gelatin powder (½ t. shy of full pkg.)
12 oz. cream cheese, softened
10 oz. jar lemon curd
⅔ C. powdered sugar (try none)
Crush graham crackers. In a small bowl, microwave butter for 30 seconds. Mix graham crackers and sugar with butter and press into dessert cups. Set aside.
In a small bowl mix lemon juice and water. Sprinkle gelatin evenly over top. Let rest 5 minutes.
In a stand mixer whip heavy cream until soft peaks form. Add powdered sugar, whip until stiff but not lumpy. Scrape whipping cream from bowl and add to another bowl. Add cream cheese and whip until smooth and fluffy. Add lemon curd and powdered sugar. Mix until smooth. Heat rested gelatin mixture in the microwave on high for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, let cool 3 minutes (no longer or it may start to set leaving you with a lumpy mousse). While mixing cream cheese, slowly add gelatin and blend to combined. Gently fold in ⅓ of the whipped cream into cream cheese, then fold in the rest. Soon or pipe into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead) to set. Garnish as desired. Serve cold. Makes 40 (2 oz.) servings.