Lemon Mousse Tartlets

    Gingersnap Crust

  • 2 1/2 cups gingersnap cookie crumbs
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 10 Tablespoons melted butter (more if needed)

    • Preheat oven to 325°
    Combine above ingredients and press into mini cheese cake pans (about 1/2 way up sides)

      Lemon Mousse

    • 1 package unflavored gelatin
    • 1/4 cup cold water
    • 3/4 cup sugar
    • 2 teaspoons fresh lemon zest
    • 3/4 cup fresh lemon juice
    • 4 eggs yolks
    • 1 teaspoon vanilla
    • 1 1/4 cup heavy whipping cream
    • 1/4 cup powdered sugar
    • 1/4 teaspoon lemon extract
    • Fresh raspberries for garnish

      • Soften gelatin in water – let stand about 15 minutes. In another bowl, combine sugar, lemon zest, lemon juice, egg yolks, and vanilla. Whisk over medium heat until mixture thickens. Approximately 160°
      Add into this mixture softened gelatin. Whisk until smooth about 1 minute. Chill.
      Beat cream until foamy – gradually add powdered sugar and beat till soft peaks. Add lemon extract. Fold cream into cooked/chilled lemon mixture in 4 batches. Combine well.
      Chill at least 3 hours. Spoon into prepared gingersnap shells. Fresh raspberries on top.
      We found this wonderful recipe in Tea Time Magazine from May 1, 2007.