1 1/2 cups (355ml) heavy cream
1 cup (110g) powdered sugar, dividedYellow food coloring (optional)
12 oz (340g) cream cheese, softened
1 (10 oz) jar lemon curd (tested with Dickenson’s)Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)
Préparations :
In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.Pour lemon juice and water into a small bowl.
Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
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