LemonGold^® Cheesecake Mousse Cups with Biscoff Base

Method:

LemonGold^® Curd

1. Whisk the eggs, yolks, sugar, zest and juice together in a medium size pot.
2. Add the butter and set the pot over medium heat and whisk continually as the butter melts. Continue whisking until the curd thickens (around 77 ºC) and you have a custard-like consistency.
3. Remove the pot from the heat and pour the curd into a jar that has been sterilised with boiling water.
4. Seal the jar and allow to cool before refrigerating.

Cheesecake Mousse

1. Add the LemonGold^® curd and cream cheese to the bowl of a stand mixer. Mix until combined with no lumps (having your cream cheese at room temperature makes this easier). You can switch over to the whisk attachment after the paddle has creamed the cream cheese to remove any lumps.
2. Add the icing sugar and vanilla and whisk well until smooth.
3. In another large bowl add the cream and whisk until you have stiff peaks. Fold the cream and zest into the cream cheese mixture until incorporated. Place the cream cheese mousse into a large piping bag and refrigerate until needed. (Tip: If you don’t have a piping bag you can spoon the mixture into the glasses)
4. Pour the melted butter into the crushed Biscoff biscuits and mix well to combine.
5. Spoon equal amounts of biscuits into your serving glasses and press down lightly to compact. Spoon a layer of LemonGold^® curd directly onto the biscuits and then spoon or pipe the cheesecake mousse into each glass. Top with a small wedge of fresh LemonGold^® and serve.

Tip: Lotus Biscoff are deeply caramelised biscuits with a delish flavour and crunch and can be found at specialised delis If you struggle to find them, a Nuttikrust biscuit will work just as well.