Vegan lemon mousse recipe

lucylox

May 15

Lemon mousse is perhaps the freshest and lightest pudding of all, but it's near impossible to find a proper vegan egg-free mousse, so you need to save this recipe!

It's warm and sun is shining – hurrah! Time to mix up the flavours and textures, get light and zesty and fresh, which is exactly what you get with this delightfully zingy egg-free lemon mousse. I've always liked fruity mousses the best but haven't eaten one in years as they normally need gelatine to fully set the cream. A chocolate mousse get integrity from the cocoa solids but a fruity mousse needs something else to stop it turning to slop. I've had many attempts over the years using things like Aquafaba or white chocolate but none has given the beautiful light and airy texture that holds for days that you want with a mousse.

Lemon mousse as ice cream

Until now, that is! Here I've used Kuzu starch to thicken the lemon syrup which is then mixed with dairy-free whipped cream and you end up with the most deliciously flavoured and lightest texture citrus mousse you could imagine. Think citrus clouds! The other bonus is that you can freeze the mousse for a wonderful light no churn lemon ice cream.

Kuzu is such a great product because it's completely clear when it's thickened the sauce and gives an elastic texture to the fruity syrup which then gives an integrity to the gelatine and egg-free mousse.

Vegan Lemon Mousse Recipe

dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan

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

Place the lemon juice and sugar in a small saucepan and warm gently until the sugar is fully dissolved. Leave to cool
Place the kuzu and cold water in a sauce pan and stir until dissolved. It will look like a white chalky water
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.
Meanwhile whisk the cream until soft peaks
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.
Spoon or pipe the mousse into small ramekins or shot glasses and level off
Place in the fridge for at least an hour to firm up.

Dessert