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Vegan Lemon Mousse Recipe

dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan
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Prep Time 20 minutes
Servings: 8
Course: Dessert
Ingredients Method

Ingredients
  

  • 100 g lemon juice or a mix of lemon and lime juice
  • 75 g caster sugar
  • 15 g kuzu
  • 25 g water or 25ml
  • 75 g caster sugar
  • 200 ml dairy-free whipping cream I like Oatly

Method
 

  1. Place the lemon juice and sugar in a small saucepan and warm gently until the sugar is fully dissolved. Leave to cool
  2. Place the kuzu and cold water in a sauce pan and stir until dissolved. It will look like a white chalky water
  3. Pour in the lemon syrup and bring to a boil, stirring all the time. Keep the mixture bubbling away and whisk for two minutes until you have a smooth and elastic mixture. Transfer to a baking sheet, cover with clingfilm to stop it getting a skin and leave to fully cool.
  4. Meanwhile whisk the cream until soft peaks
  5. Whisk the set lemon mixture to slacken it and then whisk in 1/4 of the cream until it is fully incorporated. Fold in the remaining cream.
  6. Spoon or pipe the mousse into small ramekins or shot glasses and level off
  7. Place in the fridge for at least an hour to firm up.