60gr granulated sugar
60gr butter, melted
60gr plain flour
Cream cheese mousse
800gr cream cheese (low fat works as well)
26gr lemon juice
about 2tsp lemon zest
300gr whipping cream
200gr granulated sugar
6 egg yolks room temp
2 small eggs room temp
as preferred vanilla extract
15gr gelatin leaves
Red fruit gelee
about 2 cups coarsely chopped strawberries
about 1 cup raspberries
about 1/2 cup mixed red fruit juice or water
5gr gelatin leaves, softened in cold water
about 1/2-1 Tbs lemon juice (to taste)
about 100gr sugar (to taste)
For the crust, blend the almonds with one Tbs of the flour in a food processor until finely ground and combine the ingredients into a crumbly dough. Spread it on the bottom of a 24cm-diameter ring and press lightly for an even surface. Bake in a preheated oven to 170oC for about 15min or until golden brown on top. Set aside to cool.
For the filling, blend with a spatula the cream cheese with lemon zest and juice, whip the heavy cream to soft peaks and then fold the two mixtures together and refrigerate until use. Soak the gelatin in cold water, roughly as much as needed to get all the sheets just covered, and let it sit while preparing the egg mixture. Bring the water with sugar to boil and combine the yolks, whole eggs and vanilla in a heat resistant bowl. When the syrup reaches 110oC start whisking the eggs at high speed and as soon as it reaches 125oC, pour it in stream in the egg mixture avoiding hitting the whisk as it keeps beating at high speed. As soon as you finish with the syrup, continue whisking, and in the same pot used for it, combine 1-2 Tbs water and the gelatin, drained, stirring until completely dissolved. You may return to low heat if needed but don't bring it to boiling point. In the same fashion with the syrup, pour the gelatin mixture in the eggs and keep whisking until lukewarm or slightly warm to touch.
Remove the cream cheese mixture from the fridge and with the help of a spatula, or carefully with a mixer for persistent lumps , add the egg mixture in portions and fold until fully combined but not deflated. Pour the filling into a 24cm-diameter ring on top of the almond crust and refrigerate until set.
For the topping, bring the strawberries with half of the raspberries, sugar and water or juice to a saucepan and boil for 2-3min. Remove from heat and use a fork to roughly smash the fruit. Add the lemon juice and the gelatin, drained, and stir until fully dissolved. Finally add the rest of the raspberries and set aside to cool. Pour the mixture on top of the filling as soon as the surface is set and return to the fridge, preferably overnight.