Lemon mousse makes an elegant end to an evening whether eaten with friends in the garden on in your pjs in bed!
- 3/4 cup lemon juice fresh
- 1 tbsp lemon zest
- 12 ounces silken tofu
- 1/2 cup canned coconut milk well stirred
- 1/2 cup water
- 1 1/4 cup sugar
- 3 1/2 tbsp cornstarch
- 1 pinch salt
- Pinch of turmeric for colour
- 1/3 cup chopped pistachios optional for garnish
- 1/4 cup pesticide free rose petals optional for garnish
- 1/2 cup aquafaba* from chickpeas or white beans
- 1/4 tsp cream of tartar mounded
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
This recipe will make more curd than you need. Use the left over curd on ice cream, with waffles and pancakes, on fresh fruit, on oatmeal etcetera. You get my drift there are few things it isn’t wonderful on. If you really love someone give them a tiny glass jar of it, tied with a ribbon and a note.
Place lemon juice, lemon zest, tofu, well stirred coconut milk, water, sugar, cornstarch, salt, and turmeric or 1-2 drops yellow food dye (optional) in blender.
Blend until completely smooth.
Pour the contents of the blender into a medium sized pot and place on stove over medium heat.
Stir your curd continually and thoroughly with a flexible spatula until small bubbles begin to form on the edges of the pot. Continue stirring until the mixture begins to thicken and coats the back of a spoon.
Remove from heat and pour into a heat safe container. I use a glass jar. To avoid a film from forming on the top of the curd press heat safe plastic wrap onto the surface of the curd.
The curd will keep in the fridge for about 1 1/2 weeks. The curd must be completely cooled before you use it for the lemon mousse.
Chill your dessert glasses or bowls.
Place aquafaba and cream of tartar in the bowl of a stand mixer fitted with a balloon attachment. Turn the mixer on medium for a minute until the liquid is foamy and not so sloshy.
Now turn the speed up as high as it will go and whip for as long as it takes till you get stiff peaks. (7-12 minutes). Add the vanilla extract. Whip one minute.
Slowly add the sugar 1 tablespoon at a time while still whipping. Make sure the sugar is completely incorporated and there you have a wonderfully glossy marshmallow-like cream. After the last of the sugar is added whip about two more minutes or until you have stiff peaks.
Scoop out 1/2 cup of the lemon curd to use in the mousse and place the rest in a covered jar in the refrigerator.
Gently stir the lemon curd through the aquafaba whip using a folding motion with a rubber spatula. When it is incorporated stop stirring or you will deflate to mousse. Too little folding is better than too much.
Scoop your mousse into waiting chilled dessert bowls or glasses. If not eating right away then place into the fridge for up to an hour or in the freezer for an hour if you want a semifreddo like consistency.