Lemon mousse cake 🍋 with mango topping 🥭.

For the base: crush the pistachios (it can be another type of nut or a mixture of them), add the raisins, a teaspoon of lemon zest and the melted coconut oil and crush again. Spread the mixture in the mold and set aside.

For the filling: - 200ml whipping cream - 160gr cream cheese - 130gr Greek yogurt - 50ml whole milk or vegetable drink - 5 sheets of neutral gelatin - Zest of 2 lemons - 90gr of date paste 1️⃣ Hydrate the gelatine leaves in water. 2️⃣ Whip the cream and set aside in the refrigerator. 3️⃣ Mix everything else except the milk or vegetable drink (which we will use to dissolve the gelatine leaves). 4️⃣ Dissolve the gelatine leaves and add to the mixture. 5️⃣ Add the whipped cream to the previous mixture and mix with wrapping motions to keep it whipped. 6️⃣ Add to the mold.

For the topping: - 40ml squeezed lemon (from about half a lemon). - 90gr of mango - 1 and a half sheets of neutral gelatin 1️⃣ Squeeze the lemon and crush with the chopped mango. 2️⃣ Dissolve the gelatine leaves with a little water for 3-4 seconds in the microwave. 3️⃣ Beat again with the gelatin (if it is too thick add water until it is less). 4️⃣ Add to the mold and refrigerate until it sets (about 6 hours).

Unmold, decorate and you're done! 🤩🤩

The mold I have used is 20cm.