With these quantities, I have made three mini ice cream cakes of 10 cm in diameter. By doubling the quantities, you can make a cake with a diameter of 20 – 22 cm.

Although it cannot be said that this cake, we will be able to reduce some calories if we use evaporated milk instead of cream to make the ice cream, and the result will remain very creamy. We can’t always be counting calories, so go ahead and indulge yourself from time to time and give it a try!

Preparation of the frozen lemon cake and condensed milk with Thermomix (TM5)

01: Prepare the base of the cake and the molds

We start by deciding if we will prepare a single large cake of about 20 or 22 cm in diameter or several smaller ones. As I have already mentioned above, if you opt for the large cake, double the ingredients, and I recommend that you choose a removable mold.

On this occasion, I have chosen to prepare 3 individual mini cakes with round stainless steel plating rings of 10 cm each. They do not need to be greased or lined with greaseproof paper as they unmold easily.

We are going to prepare the base of the cakes. To do this, pour the cookies into the Thermomix glass and crush them by programming 2 sec/speed 10. We reserve in a bowl.

We weigh the butter on the lid of the Thermomix and melt it in the microwave for a few seconds. When it is liquid, we pour it over the reserved bowl with the crushed cookies. We stir with a teaspoon so that the cookies are mixed with the butter until we have a texture of coarse sand.

We pour this mixture into the bottom of the chosen molds. We press the mixture with a fork or the bottom of a glass so that the layer compacts. We reserve the molds in the refrigerator.

02: Prepare the ice cream

To assemble the ice cream, we need the evaporated milk to be very cold. I have put it in the freezer for a few minutes, and I have also put the Thermomix glass in the refrigerator.

We put the butterfly on the blades, shake the evaporated milk container well and pour it into the glass. As if we were to whip cream, we set speed 3.5 without setting time. We will beat until it more or less doubles its volume; I have beaten it for 1 minute and a half.

Without removing the butterfly, add the condensed milk and the lemon zest. Mix by programming 15 sec/speed 3.5 without a beaker and add the lemon juice through the nozzle. When we finish, the cream will have thickened and will be creamy.

Pour the lemon cream on the cookie bases, which will have already cooled down. We smooth the surface and put it in the freezer for at least two or three hours until the cream is frozen.

03: Prepare the lemon curd or lemon cream

While we wait for the cream of the mini cakes to harden, we are going to prepare the lemon cream.

We wash and dry the Thermomix glass well. Pour the sugar and pulverize it, programming 15 sec/speed 5 to 10.

Add the lemon peel strips without any white part and grind 15 sec/speed 9.

Add the butter, which we will have at room temperature, and the lemon juice and mix by programming 1 min/speed 2.

Add the egg and mix 10 sec/speed 4.

Cook the mixture for 7 min / 80ºC / speed 2 .

Let cool and reserve until use in an airtight container in the fridge.

When the milk cream layer has frozen, we pour the lemon cream on top and put it back in the freezer again until this layer freezes.

04: Serve the frozen lemon cake and condensed milk

We will prepare a very simple, creamy egg-free mousse, made with cream, white chocolate, and yogurt, which we will accompany with a base of peach jelly in syrup and that we will top with some small cubes of the same peach.

The contrast of colors is attractive and refreshing, and the set of flavors is very balanced.

Preparation of the white chocolate mousse and yogurt cups with peach jelly

01: Prepare the peach jelly, pour it into the glasses, and let it set 

We start by preparing the peach jelly because it will be the base of the cups where we will present this dessert, and we need it to cool and set so that we can later pour the mousse on top and not spoil this base.

We hydrate the gelatin sheet in cold water following the manufacturer’s instructions. In my case, I have left it in the water for 10 minutes, hydrating.

We will prepare syrup; for this, we put a saucepan over medium heat, add the water and sugar and mix so that the sugar dissolves. Let it cook until the sugar is completely diluted in the water. Remove the saucepan from the heat and add the previously hydrated and well-drained gelatin sheet. We stir and mix until the gelatin is well integrated.

Pour the two peach halves and the syrup into the blender glass. We grind the whole until obtaining a fine puree texture.

We divide the mixture into 4 glasses or glasses and let it temper. Once they have lost heat, we reserve them in the refrigerator to cool completely and set.

02: Prepare the white chocolate and yogurt mousse

While the peach jelly is cooling, we continue with the recipe, and so by the time we finish preparing the mousse, the jelly will be perfectly curdled, and we can pour the mousse on top.

We hydrate the gelatin sheet in cold water, as in the previous step.

We whip the cream. We can do it by hand, with a wire mixer, or with a food processor. I have used the Thermomix, and for this, I have put the butterfly on the blades, I have added the icy cream to the glass, and I have beaten at speed 3.5 without programming time until it has been mounted. We reserve in the fridge.

While the gelatin is hydrated and the cream cools, we will melt the chopped white chocolate in the microwave or a double boiler. You have to be very careful with white chocolate because it burns quickly. If we do it in the microwave, we must use a microwave-safe container. We program 1 minute at 500 W; we take it out and stir until we have a creamy and homogeneous consistency. If necessary, we repeat the process at the same temperature in sequences of 30 seconds. If we do it in a water bath, we will need to heat it for about 5 minutes, stirring continuously.

When the chocolate is completely melted and creamy, add the hydrated and drained gelatin and mix with the help of some rods until it dissolves completely.

We let the chocolate temper a little. Add half of the yogurt; this will help us balance the temperatures and continue mixing with the rods until we achieve a uniform and shiny texture. Now add the rest of the yogurt and continue beating until a homogeneous cream is left.

Now we are going to add the whipped cream to the mixture of chocolate and yogurt. We add a spoon of whipped cream to the bowl and integrate it with a spatula with enveloping movements. We continue adding the cream little by little, by tablespoons, and we will incorporate them gently so that the mixture remains aerated and the cream does not lose its volume.

We take out the cups that we had reserved in the refrigerator and spread the mousse over the cold gelatin without reaching the edge.

We cover the glasses with plastic wrap and reserve them again in the refrigerator for a minimum of two hours or until serving time.

03: Serve the glasses of white chocolate mousse and yogurt with peach jelly

We must remove our white chocolate mousse and yogurt with peach jelly glasses from the refrigerator about 15 minutes before being served so that they are cold but not too cold so that we can taste them with the perfect texture and in all their splendor.

When we serve the glasses, we add a few cubes of the peach in syrup that we had reserved over the mousse and decorate with some mint or spearmint leaves, which will give it a nice contrast in color and a refreshing aroma. 

We can substitute the base of biscuits and butter for sponge cakes, or soba’s that we will cut to the size of the bottom of our pots.

This dessert is a surprise for our guests because when we present it to them, they will see a beautiful pot, and they will not think that it is the dessert and even less that it hides a delicious cheesecake with Oreo cookies.

It is a striking and easy-to-make dessert that will appeal to young and old alike.

Making the Edible Cheesecake and Oreo Pots

01: Prepare the base by crushing the cookies

First of all, we must wash the pots very well inside and out to remove any rest since we will use them as food containers. In any case, I have preferred to use new pots, well washed, of course.

We are going to start making the cake by crushing the cookies without the filling cream. To do this, we separate the two black cookies that form the Oreo cookie and remove the filling cream. We reserve this cream to later incorporate it into the cream cheese.

We put all the cookies in a zip-lock plastic bag and crush them by rolling over them. This step can be done with a grinder or a kitchen robot, but with the bag and the roller, they look great, with the earthy look we need.

These crushed cookies will serve us on the one hand as the base of the cake, mixing them with the butter, and on the other as the soil from the pot, which we will spread at the end on top.

We put a third of the biscuit powder in a bowl and add the butter, which we will have at room temperature. Mix well, as it is best done by hand, and reserve about 10 minutes in the fridge; thus, the mixture will harden as the butter cools. If we present this dessert in real pots, these have small holes at the bottom to drain the plants, and if the mixture is not hardened, part of the cookie base could escape through them.

When we notice the mixture already hardened, we pour a few tablespoons to line the base of our pots. We apply pressure so that the base is well compact; I have used a cork to do it.

We reserve the pots in the fridge while we continue.

02: Make the cream cheese that will serve as a filling

We hydrate the gelatin sheets following the manufacturer’s instructions. In my case, I have soaked them in cold water for 10 minutes.

Pour in a saucepan the cream, milk, sugar, spread cheese, and the cream of the cookies that we removed in the previous step.

We put the saucepan over medium-high heat, and we stir with some rods. Add the previously hydrated and drained gelatin sheets. We lower the heat to medium temperature since it is very important that the mixture does not boil, and we continue stirring for a few minutes until all the ingredients are mixed well. When the mixture acquires a creamy and homogeneous texture, remove it from the heat. We let it rest for a few minutes.

When the cream cheese has tempered, we pour it carefully inside the pots, on the base of cookies. I advise you to pour the cream on the back of a spoon to fall more smoothly and the biscuit base does not rise.

We put the pots in the refrigerator to cool, the filling set, and its texture thickens. We let them rest for about 3 hours. If you are in a hurry, you can put them in the freezer for half an hour to speed up the process.

03: Assembling the pots

We take the pots out of the refrigerator and sprinkle them with the crushed cookies that we had reserved, adding a good layer that covers the cream’s white. This layer will simulate the soil in our pots. For effect to be more real, the cookies should not be completely crushed, but some thick pieces simulate clods of earth.

04: Serve the edible pots of cheesecake and Oreo

Before serving our pots, we give them the fun and spring touch, planting some aromatic herbs and flowers in the ground, simulating the field in spring.

Conveniently, we wrap the stems of the flowers with transparent film so that they do not give off any liquid that ruins the flavor of our cream. We will avoid this step if we use plastic flowers, but I prefer natural ones. Ideally, they would be edible flowers, but this time I did not have them, and I used these little flowers of a Kalanchoe and some mint leaves.

They are also very attractive if we decorate them with some mint leaves and some red fruits, such as raspberries or strawberries.

We serve the cheesecake and Oreo in a pot very cold, without saying anything.

Preparation of the mojito mouse

01: Making the rum jelly

For the decoration of the mousse mojito, we will use rum jelly. First of all, we will soak 3 gelatin sheets in cold water. We then put 150 ml of rum with 2 tablespoons of brown sugar; I used panela to heat in the microwave slightly until the sugar has dissolved. In my case, as I wanted the flavor of the rum and the alcohol to remain as long as possible, what I did was to heat it slightly. If you want the alcohol to evaporate completely, bring it to a boil. Next, and when it is warm but does not burn, we add the drained gelatin sheets. Mix well with the help of some rods until the gelatin dissolves. We arrange it in a flat container and let it cool down to room temperature. Next, refrigerate for about 2 or 3 hours as the gelatin should solidify.

02: Making the cake

For the base of the mousse, we will use a Genoese sponge cake as a base. It is one of the simplest cakes to prepare, and that brings more versatility to our preparations. In this case, we want a cake sheet as thin as possible. For this reason, I recommend making it in a rectangular tray of about 30 × 40 cm. First of all, we put the 4 eggs that should be at room temperature in a bowl together with the sugar, the vanilla paste, and a pinch of salt. We beat vigorously at high speed for about 10 or 12 minutes. The eggs, when beating, must triple in size and be tapered; that is, when lifting the rods, the dough that falls leaves a slight trace or thread on the rest and remains for a few seconds without sinking.

At that point, we will sift the flour and pour it into three batches with the help of a spatula. We will remove the envelopes with a movement and very carefully so that not much air escapes from the dough until the flour is integrated.

03: Baking

Pour into a mold lined with parchment paper and bake with the oven preheated to 180ºC for 20 minutes with heat up and down. After that time, we prick with a toothpick to check if it is already cooked. Let it cool for 10 minutes on a rack and carefully unmold it to not get excess moisture. Let cool completely on the rack while we make the mousse.

04: Preparation of the mousse

In a saucepan, we put the rest of the brown sugar together with the rum. When the sugar begins to dissolve, the rum starts to boil, remove from the heat, and put the previously washed mint leaves to infuse. We also add the juice of the 3 limes and stir well. Then we strain our preparation and add the 4 gelatin sheets that we will have previously hydrated in cold water. We stir vigorously until the gelatin has dissolved. Once the mixture has warmed up and is not too hot, we add the mascarpone cheese. We mix well with the help of a rod until it has been perfectly integrated. They should not be lumps since otherwise, our mousse will not be soft.

On the other hand, in a clean bowl of any fat (we can pass a napkin with lemon throughout the bowl to eliminate traces of fat and in the electric rods),, we begin to mount the whites to the point of snow with a pinch of salt. Once they have assembled and are firm, add to the cream cheese, rum, and lime that we have reserved and incorporate with enveloping movements with the help of a spatula. Next, we arrange the mousse in a pastry bag.

05: Assembly

With the cake already cold, we will cut with the help of a metal ring to plate the bases. For the assembly, we will use some acetate strips and the same plating rings. On a plate, we arrange the ring lined with the acetate strip and inside it the layer of sponge cake that we will have previously cut. Later we fill with the mousse that we have in the sleeve. Refrigerate for a minimum of 8 hours.

06: Serve

When we go to serve this delicious mojito mousse, I recommend that you put them in the freezer for 45 minutes so that when we unmold the ring and the acetate, we have 10. Once they get cold, it is much easier to remove the acetate without taking half Mousse. Once removed from the mold, we decorate with the rum jelly that we had previously, cooling to our liking with some mint leaves. A fresh and citrus smell will creep into your table, and you will be looking forward to trying this mojito mousse right away.