Light Lemon Mousse in Glasses

👨‍🍳 Method

1. 1
   Dissolve the gelatin in the hot water and stir until completely dissolved.

   ⚙ Blooming gelatinBowl

   💡Melt the soaked gelatin in hot liquid, and don't let it boil.
2. 2
   Whip the cold cream to stiff peaks. Set aside.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
3. 3
   In a separate bowl, soften the cream cheese with the powdered sugar, until smooth.

   BowlSilicone spatula

   💡Room-temperature cheese softens smoothly: cold cheese leaves lumps, and the hard mixing needed to break them up knocks the air out of the whipped cream.
4. 4
   Add the lemon juice and lemon zest to the cheese and stir.
5. 5
   Add the dissolved gelatin to the cheese mixture and whisk.

   Whisk
6. 6
   Fold the whipped cream into the cheese mixture gently, in two or three additions.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
7. 7
   Divide among serving glasses and chill at least 2 hours, until the mousse is set.

   Refrigerator
8. 8
   Serve cold, with crushed biscuits and mint leaves.