Vegan Lemon Mousse
Enjoy this light and airy lemon mousse that's completely dairy-free! This bright, zingy dessert is perfect for spring and summer gatherings or anytime you want a refreshing sweet treat that won't weigh you down.
Ingredients
- 7 tablespoons lemon juice about 100 grams
- 4 tablespoons sugar
- 1 teaspoon agar-agar about 3 grams
- 1/3 cup aquafaba about 80 milliliters
- 2 teaspoons lemon juice
- Lemon essential oil optional, for extra flavor
Instructions
- Prepare Lemon Mixture: Place the 7 tablespoons of lemon juice, sugar, and agar-agar in a saucepan. Bring to a boil, stirring constantly, and cook for another 1-2 minutes until the mixture thickens.
- Whip the Aquafaba: In a separate bowl, whip the aquafaba with the 2 teaspoons of lemon juice until stiff peaks form. This might take up to 10 minutes. When you turn the bowl upside down, the aquafaba should stay in place.
- Combine Mixtures: Gradually fold the whipped aquafaba into the lemon mixture in three stages. Do this gently and slowly to maintain the fluffy texture. You can add a drop of lemon essential oil for extra flavor if desired.
- Chill the Mousse: Pour the mousse into molds or serving glasses. Refrigerate for 2-3 hours or place in the freezer for 30 minutes to set. Garnish the mousse with lemon zest.
Notes
- Use cold aquafaba straight from the fridge for the best whipping results
- Add a pinch of cream of tartar to help stabilize the aquafaba foam
- Try serving in clear glasses to show off the pretty yellow color
- For extra fancy presentation, add a thin lemon slice and mint leaf on top
- Make it a day ahead - the flavor gets even better overnight
- Try using a mix of lemon and lime juice for a different citrus twist
Tried this recipe?Let us know how it was!