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Lemon Mousse
[Vegan, Gluten-Free]

JR By: Johanne Rosenthal

Author Bio

I created my blog SunnysideHanne to veganize the tastes of childhood; My mother’s expatriate Danish... Read More

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Lemon Mousse [Vegan, Gluten-Free]

3-4

Dairy Free

Vegan

Don't these gorgeous lemon mousse cups take your breath away? They're bright, decadent, citrusy, creamy, and beautiful. What could be better? Even just looking at this will brighten your day, so imagine what will happen after you eat them. You better find out.

Ingredients You Need for Lemon Mousse [Vegan, Gluten-Free]

For the Lemon Curd:

3/4 cup lemon juice, fresh
1 tablespoon lemon zest
1 12-ounce block silken tofu
1/2 cup canned coconut milk, well stirred
1/2 cup water
1 1/4 cups sugar
3 1/2 tablespoons cornstarch
1 pinch salt
Turmeric or yellow food coloring (optional)
1/3 cup chopped pistachios optional for garnish

For the Aquafaba Whip:

1/2 cup aquafaba (liquid from can of chickpeas or white beans) (see notes)
1/4 teaspoon cream of tartar, mounded
1 teaspoon vanilla extract
3/4 cup granulated sugar

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How to Prepare Lemon Mousse [Vegan, Gluten-Free]

To Make the Lemon Curd:

This recipe will make more curd than you need. Use the left over curd on ice cream, with waffles and pancakes, on fresh fruit, on oatmeal etcetera. If you really love someone give them a tiny glass jar of it, tie with a ribbon and a note.
Place lemon juice, lemon zest, tofu, well stirred coconut milk, water, sugar, cornstarch, salt, and turmeric or 1-2 drops yellow food dye (optional) in blender.
Blend until completely smooth. Pour the contents of the blender into a medium sized pot and place on stove over medium heat.
Stir your curd continually and thoroughly with a flexible spatula until small bubbles begin to form on the edges of the pot. Continue stirring until the mixture begins to thicken and coats the back of a spoon.
Remove from heat and pour into a heat safe container. To avoid a film from forming on the top of the curd press heat safe plastic wrap onto the surface of the curd. The curd will keep in the fridge for about 1 1/2 weeks.
The curd must be completely cooled before you use it for the lemon mousse.

To Make the Aquafaba Whip:

Chill your dessert glasses or bowls.
Place aquafaba and cream of tartar in the bowl of a stand mixer fitted with a balloon attachment. Turn the mixer on medium for a minute until the liquid is foamy and not so sloshy.
Now turn the speed up as high as it will go and whip for as long as it takes till you get stiff peaks. (7-12 minutes). Add the vanilla extract. Whip one minute.
Slowly add the sugar 1 tablespoon at a time while still whipping. Make sure the sugar is completely incorporated and there you have a wonderfully glossy marshmallow-like cream. After the last of the sugar is added whip about two more minutes or until you have stiff peaks.

To Make the Lemon Mousse:

Scoop out 1/2 cup of the lemon curd to use in the mousse and place the rest in a covered jar in the refrigerator.
Gently stir the lemon curd through the aquafaba whip using a folding motion with a rubber spatula. When it is incorporated stop stirring or you will deflate to mousse. Too little folding is better than too much.
Scoop your mousse into waiting chilled dessert bowls or glasses. If not eating right away then place into the fridge for up to an hour or in the freezer for an hour if you want a semifreddo like consistency.

Notes

One small can of chick peas usually renders me a bit over 3/4 of a cup. After 5 minutes in my microwave on high it has reduced to 1/2 cup and is perfect for most recipes. It will thicken as it cools. Of course you can reduce aquafaba on the stove in a sauce pan as well. Aquafaba is the liquid left over from cooking legumes. Use canned or homemade. For my recipes I always mean fairly thick aquafaba. If you are using straight from a can just reduce it by 25%, about a 10 minute simmer on the stove. It will thicken as it cools.