Luscious Lemon Mousse (egg, dairy and gelatine free)

dairy-free, egg-free vegan lemon mousse
Whilst you can’t beat chocolate mousse, there’s something so light and refreshing about lemon mousse that makes me crave this cloudy zesty dessert every now and then.

I’ve been veggie for all my adult life, so I haven’t eaten a traditional lemon mousse for a long long time, but I still occasionally think back to those treat lemon mousse pots from M&S in my childhood! Since Big S is a huge citrus fan I knew it would appeal to her too, but it has been a difficult recipe to develop – the lemon juice almost ‘curdles’ any dairy-free cream and most attempts have led to a thick and over-creamy top above some watery lemon soup at the bottom. Which is not nice.
This recipe on the other hand gives you a billowy, cloud-like lemon mousse which is every bit as aerated as an egg, milk and gelatine based original. Using the the same process as my strawberry soufflé, the aquafaba meringue gives it a light mousse-like texture, the dairy-free cream creates rich creaminess and the lemon gel adds some zingy lemon flavour. It is best eaten on the day it’s made, or the next day (after any longer it will want to separate) but there is no need to hang around before eating it.

As you can see from the following two pictures the texture firms up over time. In the first photo the mousse is about 1 hour post creation and has a light fluffy texture, with the texture of a citrus foam. The second picture shows the mousse the following day and you can see the texture is firmer and more creamy, with a more traditional mousse consistency.

vegan lemon mousse day it's made

vegan lemon mousse, day 2

Luscious Lemon Mousse

(dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)

egg-free nut-free lemon mousse

serves 4 – 6

zest of 2 lemons

Juice of 2 lemons

1g carragennan kappa or the veggie gelatine equivalent of 2 leaves of gelatine

1/3 cup aquafaba

Pinch of cream of tartar

4 tbsp icing sugar

300ml whipped dairy-free cream

 

  1. Bring the lemon juice and zest and carragennan kappa to a boil, stir and simmer for one minute. Set aside to cool and set
  2. Whisk together the aquafaba and cream of tartar until light and fluffy. Best in the sugar 1 tbsp at a time to make a thick, smooth, glossy meringue. Set aside.
  3. Whip the cream to form soft peaks.
  4. Break up the lemon jelly and whisk into the cream, adding food colour if desired.
  5. Stir in 1 tbsp of the meringue, then gently fold in the rest until the mix is evenly combined.
  6. Spoon into the prepared ramekins and place in the fridge to chill.

dairy-free lemon mousse

Magic Four Ingredient Luxurious Chocolate Mousse Cake

Magic dairy-free chocolate mousse cake

This recipe is really magic, just four simple ingredients and you end up with the most delicious, decadent chocolate mousse cake. Not only that but I’ve served it to many free-from haters and they’ve never noticed the wonderful pudding they’re devouring with gusto is completely dairy and egg free. Result!

Also, except the dairy-free whipping cream (which I find it best to stock up on when I find it) all the ingredients are basic store cupboard essential, plus it takes only minutes to make but has the look of a pudding you’ve been slaving over for a while. This could be the most perfect pudding recipe ever!

I used crushed digestives as the base (Doves Farm are suitable) but would have preferred to use crushed Bourbons for a greater chocolatey hit – unfortunely were currently living through the great biscuit shortage in the UK. It seems that a certain factory in Northern England, which must make many of the staples such as bourbons and ginger nuts, was flooded and now none of these biscuits can be found for love or money. It’s been a disaster for us where we have so few basics we can rely on and Tesco’s bourbons and mcvities gingernuts are are go to staples.

vegan chocolate mousse

Magic Four Ingredient Chocolate Mousse Cake

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

egg-free chocolate mousse cake

Makes one 8 inch cake

150g dairy-free digestive biscuits, such as Doves Farm

50g dairy-free spread, melted

300ml (one pack) dairy-free whipping cream , I used Soyatoo which does soya, rice and coconut versions

100g dairy-free chocolate. I used Kinnerton

  1. Grease and line a springform cake tin
  2.  Crush the biscuits and add the melted spread. Stir until well combined. Press into the base of the cake tin and place in the fridge to set
  3. Whip the whipping cream on high speed for at least two minutes, or until light and fluffy.
  4. In a microwave or a Bain Marie melt the chocolate.
  5. Gently stir the chocolate into the cream until well combined.
  6. Pour onto the biscuit base and level off the top.
  7. Place in the fridge to set.
  8.  Remove from the tin and decorate as desired.

vegan chocolate mousse cake

Blueberry and Lemon Mousse

IMG_7362

Gosh, I’m on a pudding roll at the moment!……. (and there are lots more to come ;-))

Blueberries work so well with lemon. I find the hint of zing adds another dimension to the blueberry flavour. Besides, blueberries produce such a stunning colour when cooked that they just had to be a wonderful ingredient for my dairy / egg-free mousse recipe. I can’t say it’s exactly like a fluffy egg-white and cream mousse, but it does give a richness and unctuousness that you don’t usually get from a dairy-free dessert. The recipe really involves making a simple jam which is thickened with cornflour and then dairy-free yogurt is whisked in to give an extra creaminess. This is definitely a recipe worth having in your allergy friendly/vegan repertoire.

Blueberry and Lemon Mousse (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)

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makes 4 mousses

  • 200g blueberries
  • dash of water
  • juice of 1 and 1/2 lemons
  • 3 tbsps cornflour
  • 1/2 cup caster sugar
  • 1 cup dairy-free yogurt (I used Alpro Soya)

– Put the blueberries in a saucepan with the dash of water. Cook over a medium heat until the berries are soft and soupy. Strain into a bowl (or not if you like the fruit pieces)

– Using the same saucepan (no need to wash out) add the sugar, lemon juice and cornflour. Whisk over a low heat until smooth and lump free.

– Pour the blueberry ‘soup’ back into the saucepan. Whisk over a medium heat until thick and jammy.

– Pour back into the bowl and place in a fridge to cool and set.

– Once cold, puree with a hand held blender until smooth.

– Whisk in the soya yogurt. Pour into four ramekins and chill. Decorate as desired.

IMG_7360

Very Berry Strawberry Mousse

Puddings are hard if you are dairy/egg/nut free. There isn’t much variety that you can buy ready made (think soya yogurt/pudding variations) and most of the puddings people love are laden with dairy and/or eggs – that is after all where they get a lot of their wow factor from! This mousse is a fabulous recipe – packed full of flavour and fairly ‘moussey’ – it would certainly please even the most confirmed vegan-phobe! It’s inspired by a recipe from The Enchanted Broccoli Forest by Mollie Katzen, another veggie cookbook that’s well worth owning. It works brilliantly with any berry (although you may want to sieve out the seeds from raspberries) and although I haven’t tried it yet, I’m sure any soft fruit would work well too. Big S loves this one!

Very Berry Strawberry Mousse (dairy-free, egg-free, nut-free, vegetarian and vegan)

makes 4 mousses

  • 200g strawberries, sliced
  • a dash of water
  • 2 tbsps cornflour
  • 1/3 cup caster sugar
  • juice of 1/2 a lemon
  • 1/2 cup soya yogurt (I used Alpro Soya)

– Put the strawberries in a saucepan with the dash of water. Cook over a medium heat until the berries are soft and soupy

– Pour into a bowl. Using the same saucepan (no need to wash out) add the sugar, lemon juice and cornflour. Whisk over a low heat until smooth and lump free.

– Pour the strawberry ‘soup’ back into the saucepan. Whisk over a medium heat until thick and jammy.

– Pour back into the bowl and place in a fridge to cool and set.

– Once cold, puree with a hand held blender until smooth.

– Whisk in the soya yogurt. Pour into four ramekins and chill. Decorate as desired.