Lemon mousse with cheese base

450 gr. pasteurized yolk
1,250 k. sugar
450 gr. water
2.5 k. MONTSEC pasteurized full fat cheese 
50 sheets of gelatin
500 gr. lemon juice
3k. MONTSEC semi-mounted cream 35% fat

1. Make a syrup at 180°C with water and sugar. Insert the seal syrup over the yolks, whisking the mixture constantly to make a biscuit.
2. Melt gelatin sheets, previously soaked and drained, in hot lemon juice to 55°C approximately.
3. Combine gelatin with cheese, add the biscuit and finally the cream.
4. Fill the molds and freeze.
5. DECORATION. Remove the molds and cover with cold lemon gelatin.

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