Description
This light and refreshing mousse cake features a creamy yogurt filling flavored with tangy lemon and dotted with crunchy poppy seeds. The buttery graham cracker crust perfectly complements the smooth and fluffy mousse, making this dessert a perfect balance of sweet, tart, and crunchy. It’s a delightful treat for any occasion!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup plain yogurt
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup poppy seeds
- 1 cup heavy cream, whipped
Instructions
- In a bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Press the mixture onto the bottom of a 9-inch springform pan to form a crust.
- In a small saucepan, sprinkle gelatin over cold water and let it sit for 1 minute. Heat the mixture over low heat, stirring constantly until the gelatin is completely dissolved. Remove from heat and let it cool slightly.
- In a separate mixing bowl, combine plain yogurt, sugar, lemon juice, lemon zest, and poppy seeds. Mix well.
- Add the dissolved gelatin mixture to the yogurt mixture and stir until well combined.
- Gently fold in the whipped heavy cream until the mixture is smooth and fully incorporated.
- Pour the mousse filling over the prepared graham cracker crust in the springform pan.
- Refrigerate the cake for at least 4 hours or until set.
- Before serving, carefully remove the springform pan. Slice and serve chilled.
Notes
- For extra lemon flavor, you can add more lemon zest to the mousse mixture.
- Make sure the gelatin is fully dissolved to avoid any lumps in the mousse.
- The cake can be topped with additional whipped cream or fresh lemon slices for a decorative touch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes