Lemon Ice Cream Mousse Cake

Lemon Ice Cream Mousse Cake

Lemon Ice Cream Mousse Cake

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   31 Points
Cuisine
  • dessert
Comments
Ingredients
  • 1/2 tablespoon Chocolate emulco
  • 35 grams Corn oil
  • 1 Egg yolk
  • 2 cold Eggs
  • Beat optima flour, cold eggs and ice water at high speed
  • 125 grams Optima flour
  • 220 grams Fresh topping cream- whip till peak form
  • 10 grams Gelatin powder
  • Prepare Lemon Ice Cream Mousse
  • 30 grams Ice water
  • 2 slices Remove baked cake from cake tin and leave to cool then cut cake into
  • 35 grams Lemon juice
  • 2 teaspoons Lemon zest
  • 30 grams Orange juice
  • Sponge Cake (8" square or round lined cake tin)
  • 100 grams Sugar
  • 1/2 teaspoon vanilla essence
  • Lower speed add vanilla essence and chocolate mix for a while and slowly add in corn
  • 30 grams Water
  • 180 grams Water
Instructions

Soak 10g gelatin powder and 30g water for 5 mins.In a pot boil sugar, water, lemon juice, orange juice and lemon zest together then add in soaked gelatin stir till gelatin melted. Off heat, add egg yolk ~ stir well with a hand whisk and leave lemon liquid mixture till cool.Chill lemon liquid mixture in the fridge for one hour till liquid curdled. Use hand whisk to stir lemon liquid mixture again to smooth before adding fresh topping into it.Whip up fresh topping cream till peak form and mix it into the lemon liquid mixture

Place one slice of chocolate sponge into a cake ring and pour half of lemon mousse on it and cover with another slice of chocolate sponge cake ~ pour in the remaining lemon mousse on top.

Put the lemon ice cream mousse cake in the freezer for 2 hours then pour lemon sauce on top.Lemon sauce

Egg yolkG SugarG Lemon juiceG Fresh milk

Tsp Lemon zestA small drop of lemon coloring

Mix all the ingredients with a hand whisk in a double boiler and stir mixtures thickened.Cool down mixtures a little and gently pour on to the lemon ice cream mousse cake.

Let the lemon sauce spread evenly on the cake by shaking the cake tin gently.

Put the ice cream cake back to the freezer for several hours or till overnight.

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