By: Efrat Lichtenstadt

Prep time: 30 minutes

Yield: 9 portions

Ingredients:
Lemon crème patissière:
1 cup freshly squeezed lemon juice Zest of 2 lemons
1 package (3.52 oz.) Tnuva Unsalted Butter, cut into cubes
5 egg yolks (medium-sized eggs)
1 cup sugar
2 tablespoons cornstarch
Crunchy pistachio caramel:
1/2 cup plus 1 tablespoon shelled pistachios
1/2 cup flour
1/3 cup sugar
3/4 package (3.52 oz.) Tnuva Unsalted Butter, cut into cubes
White cheese mousse:
1 container of Tnuva Quark Creamy Soft Cheese (5% or 9% fat)
1 container of Tnuva Premium Cheese Spread, Original Flavor (25% fat)
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
Zest of 1 lemon
6 tablespoons powdered sugar
1 container (8 oz.) heavy cream

Instructions:
1. Prepare the lemon crème patissière: combine all the ingredients in a pot and cook over medium heat for 5-12 minutes, constantly stirring until the mixture begins to thicken. Strain and transfer to a bowl. Cover with plastic wrap and refrigerate for at least 6 hours.
2. Prepare the pistachio caramel: heat oven to 340⁰F. Cover a cookie sheet with baking paper. Place the pistachios in a food processor and grind into small pieces. Add the remaining ingredients and grind until the mixture is slightly crumbly. Spread evenly on the cookie sheet and bake for 8-10 minutes, until the mixture begins to turn golden. Remove from oven. Cool to room temperature, crumble and place in a sealed container.
3. To make the white cheese mousse: place all the cheeses, vanilla extract, lemon juice, lemon zest and 6 tablespoons of powdered sugar into a large bowl and mix well. Place the remaining heavy cream and sugar in a separate bowl and whip into a firm whipped cream. Gently fold the whipped cream into the cheese mixture.
4. Assemble the dish: for serving use clear, wide individual cups/glasses. Scoop 2 tablespoons of pistachio caramel into each cup. Add 2 tablespoons of lemon crème patissière and 3 tablespoons of white cheese mousse, then another tablespoon of lemon crème patissière, another teaspoon of pistachio caramel and finally – 2 tablespoons of white cheese mousse. Serve immediately or keep refrigerated and covered until serving.