Here’s the recipe for the Lemon Mousse cake as promised.

LEMON MOUSSE CAKE

(Also referred to as Jelly Cake by grandchildren, who absolutely love it)

For the base:
250g plain sweet biscuits, crushed
125g melted butter

For the Filling
2 x 85g packets lemon jelly crystals
1 cup boiling water
250g cream cheese, softened
½ cup icing sugar (or one third cup if you prefer)
Juice one lemon
340ml to 375ml can evaporated milk, chilled overnight in the fridge

For the topping
1 x 85g packet lemon jelly crystals
1½ cups boiling water

METHOD

Lightly grease a 23cm round springform tin.

To make the base, mix together the biscuit crumbs and melted butter, then press into the base and 1cm up the sides of the tin. Place in fridge while making filling.

To make the filling, dissolve the jelly crystals in the cup of boiling water. Leave to cool but not set.

Whisk the cream cheese and icing sugar together, then whisk in the lemon juice. Set aside.

Next – pour the evaporated milk into the bowl of an electric stand mixer and whisk until thick.

With beaters still going, gradually beat in the jelly mixture, and finally the cream cheese mixture (do not beat too long after this latter mixture is added).

Pour into the prepared crust and return to the fridge to set (approximately 2 hours).

Meanwhile, dissolve the packet of jelly crystals in the boiling water and leave to cool and only just beginning to set around the edges. Pour over the set filling and return to fridge for at least 2 hours before serving.