Eosinophilic Esophagitis Friendly Vegan Lemon Mousse
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Learn more →Ingredients
4 servings
For the lemon curd base
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- ½ cup fresh lemon juice (from about 3 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ½ cup organic cane sugar
- 1 tsp agar-agar powder
- 2 tsp cornstarch
- ¼ tsp turmeric (optional)
For the whipped foam
- ¾ cup aquafaba (liquid from 1 can of chickpeas), chilled
- ¼ tsp cream of tartar
- 2 tbsp organic cane sugar
For serving
- lemon slices or zest curls, for serving (optional)
Instructions
- 1
The night before (or at least 8 hours ahead), place the can of full-fat coconut milk in the refrigerator upright. When ready to use, open the can without shaking it and scoop the thick, solidified coconut cream from the top into a bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick cream. Return it to the refrigerator until needed.
- 2
In a medium saucepan, whisk together the lemon juice, lemon zest, 1/2 cup organic cane sugar, agar-agar powder, cornstarch, and turmeric (if using) until the dry ingredients are dissolved into the juice. Place the pan over medium heat and cook, whisking constantly, until the mixture comes to a full boil and thickens noticeably, about 4–5 minutes.
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