It is cool, light, and airy Vegan Lemon Mousse. It tastes of sweet and tangy lemon and is creamy in texture. This mousse is smooth, fluffy, and yet does not use dairy or eggs. The most important ingredients are Aquafaba, the liquid of tinned chickpeas, and chilled coconut cream, which whips well to give a mousse-like consistency. Vegan Lemon Mousse is fancy when served in small cups or glasses, with a sprinkle of zest or fresh fruit topping it. It does not entail complex procedures, simple ingredients, and is easy to make.
DATA
- Vegan, dairy-free, and egg-free diet
- Dessert is the course
- American and European cuisine
- 15 minutes for preparation
- Two hours to chill
- Two hours and fifteen minutes in total
- ½ cup is the serving size
- 6 servings are produced
- Easy in difficulty
- Method of Cooking: No-Bake, Whipping
APPAREL
- Bowls for mixing
- Stand mixer or hand mixer
- Measuring spoons and cups
- Grater or zester
- A spatula
- Serving bowls or glasses
INGREDIENTS
- One can of chilled full-fat coconut milk (use only the thick cream)
- A can of chickpea liquid or half a cup of aquafaba
- Half a teaspoon of cream of tartar
- ⅓ cup of powdered sugar
- Half a cup of fresh lemon juice
- One tablespoon of lemon zest
- A teaspoon of vanilla extract
- An optional pinch of turmeric for color
NOTES ON INGREDIENTS
Cream of coconut:
- Use only the solid part of a can of full-fat coconut milk. The mousse gets its creamy body from this.
Aquafaba:
- This is the chickpea liquid from a can. It becomes as fluffy as egg whites when whipped. It helps give the mousse its fluffy structure.
Cream of tartar:
- Prevents the aquafaba foam from collapsing too quickly by stabilizing it.
Powdered sugar:
- Keeps the mousse smooth while adding sweetness. You can add less sugar if you like it sharper.
Lemon zest and juice:
- Deliver the zesty, vibrant punch. The best juice is fresh, and zest gives it more depth.
Vanilla extract:
- Helps to balance the tartness and add warmth.
Turmeric:
- Used just for color.
DIRECTIONS
- From the cooled can, scoop the thickened coconut milk mixture into a mixing dish.
- Beat with a hand mixer to frothiness and smoothness.
- Put aside. In another clean medium-sized bowl, mix the cream of tartar and aquafaba.
- Beat vigorously for five to seven minutes, till stiff peaks form.
- The mixture needs to be beaten until it looks like whipped egg whites.
- Gradually add the powdered sugar while beating the aquafaba.
- Keep going until the outer layer is firm and glossy.
- In a small bowl, combine the lemon juice, zest, vanilla essence, and turmeric to taste if necessary.
- Stir until incorporated. Fold the lemon mixture into the whipped coconut cream gently with a spatula.
- Take time to retain the airy feel.
- Then add the whipped aquafaba to the coconut-lemon mixture.
- Gentle strokes will prevent the mousse from deflating.
- Add and season to taste. Pour the mousse into serving glasses or bowls with the help of a spoon.
- Serve chilled, with fresh berries, mint leaves, or additional zest.
ADVICE
- Before whipping the aquafaba, make sure your mixing bowl is dry and clean.
- Any type of grease will prevent peaks from forming.
- Don’t forget to fold gently. The mousse will become heavy rather than light if it is overmixed.
DATA STORAGE
Refrigerator:
- Mousse can be stored for up to three days in covered cups. Eating it within the first 24 hours enhances its flavor.
Freezer:
- Because freezing can affect the texture and make it gritty, it is not recommended.
FAQs
Does aquafaba have to be used to make this?
- Yes. It will resemble lemon cream in thickness and airiness.
Does it have a coconut flavor?
- The coconut taste is very light because of the strong lemon flavor.
May I use juice from a bottle?
- The best juice is fresh, but bottled juice will do if you have it.
Is it free of gluten?
- Yes, there is no gluten in this mousse by nature.
INFORMATION ABOUT NUTRITION
130 calories
1 g of protein
12 g of carbohydrates
1 g of fiber
9 g of fat
25 mg of sodium
