Lemon Charlotte Mousse

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READY IN: 4hrs 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line inside rim of greased 9 inch springform pan with ladyfingers, set aside.
  • Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended.
  • Dissolve jelly powder in boiling water.
  • Add ice cubes, stirring until slightly thickened.
  • Add jelly slowly to cream cheese mixture while beating on low speed.
  • Increase speed and beat just until well blended.
  • Fold in topping.
  • Pour into prepared pan, arrange raspberries on top and chill.
  • Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened.
  • Immediately spoon over cake.
  • Chill at least 4 hours.
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