Dairy Free Lemon Mousse Recipe 395

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DAIRY FREE LEMON MOUSSE RECIPE - (3.9/5)



Dairy Free Lemon Mousse Recipe - (3.9/5) image

Provided by coconutrecipes

Number Of Ingredients 6

6 farm fresh eggs
2 tablespoons lemon zest (2 lemons)
4 tablespoons or more of fresh lemon juice (2 lemons)
1/4 - 1/2 cup liquid or granulated sweetener
1/2 cup coconut cream*
sea salt

Steps:

  • Place the yolks, sweetener, zest and juice in a double boiler over a pot of boiling water. Whisk about 10 minutes until the mixture thickens. Once it has thickened, place in the fridge for about half an hour to cool or the freezer for 10 minutes. Place the egg whites in a bowl with a dash of sea salt and set aside. Place the cream in a bowl and beat it until it is whipped and stiff, set aside. Beat the egg whites with the salt until stiff peaks are formed. Once the yolk mixture has cooled a bit, add it slowly to the cream and combine. Now fold in the egg whites into the yolk and cream mixture. Once mixture is combined, spoon into serving dish and refrigerate to allow the mousse to set up. Quick notes *Coconut cream is the thick cream that settles at the top of refrigerated full fat coconut milk. Variations The lemon zest can be felt in the mouth, so if this texture bothers you, I'd suggest blending the yolk mixture with the cream in a blender. Then, pour mixture into a bowl to then fold in the egg whites. This recipe will work with limes or oranges as well. Amount of zest and juice may vary. Recipe submitted by Kate, Highlands Ranch, CO

QUICK LEMON MOUSSE



Quick Lemon Mousse image

This mousse whips up in 25 minutes and is a light and airy treat for any occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Number Of Ingredients 6

1/3 to 1/2 cup fresh lemon juice, strained
2 1/4 teaspoons unflavored powdered gelatin (from 1 packet)
1/2 cup sugar
Coarse salt
1 cup cold heavy cream
1 cup fresh blackberries (6 ounces)

Steps:

  • In a small bowl, combine lemon juice and 1/4 cup cold water. Sprinkle gelatin on top and let sit until softened, 2 minutes. Fill a medium bowl with ice water. In a small saucepan, combine gelatin mixture, sugar, and pinch of salt over medium heat and stir until gelatin and sugar dissolve, about 4 minutes. Pour gelatin mixture back into small bowl and set in ice bath. Stir until mixture reaches room temperature, about 1 minute.
  • In a large bowl, whisk cream until soft peaks form. Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return. Divide evenly among four 8-ounce dishes or cups and place in freezer until mousse springs back lightly when pressed, 10 minutes. Serve topped with blackberries.

Nutrition Facts : Calories 329 g, Fat 22 g, Fiber 2 g, Protein 3 g

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