From reel to table

Vegan Lemon Mousse

A light, fluffy and refreshing lemon mousse that tastes like summer.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Chill the can of coconut milk overnight so the cream separates and whips. Fold the lemon curd in gently to keep the mousse airy.

Our own version inspired by the reel of @tatytable: the creator's exact quantities are not published on the web, so these amounts are ours.

Vegan Lemon Mousse

4 glasses · chill 3 hours

Ingredients

Lemon curd: 120 ml lemon juice (3–4 lemons); zest of 2 lemons; 80 g sugar; 2 tbsp cornstarch; 60 ml water; 2 tbsp coconut oilMousse: solid cream from 1 chilled 400 ml can of full-fat coconut milk (about 200 g); 2 tbsp powdered sugar; ½ tsp vanillaLemon zest to decorate

Step by step

Whisk lemon juice, zest, sugar, cornstarch and water in a pan; cook over medium heat until thick, then stir in the coconut oil. Cool completely.
Whip the coconut cream with powdered sugar and vanilla until fluffy.
Fold in the cooled lemon curd in two additions.
Divide between glasses, chill 3 hours and decorate with zest.

Inspired by the reel of @tatytable. Quantities and method by veganjoyciful.

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