This is a very fresh dessert and it is quite easy to prepare (what did you expect?) The main ingredients are (soy)cream, lemons and eggs. Since I don’t easily digest dairy products (lactose) and it is difficult to find cream you can whisk I haven’t been eating chocolate mousse, raspberry mousse, whipped cream etc lately.
Lucky for me Alpro invited me to host an #Alpronista dinner and with the ingredients came a little package of sweetened soy cream to make whipped cream. What a discovery!
I have been using a lot of these little pots lately. When I saw some beautiful pictures on Pinterest of a Lemon Curd Mousse from an interesting blog The Kitchen McGabe, I knew I needed to prepare this one. I have adapted the recipe to make it dairy free and a little lighter to digest.
What do you need for 6 portions?
- 150 gr sugar (or Tagatesse – 75 gr)
- 2 tsp maizena
- 2 bio eggs
- 2 bio egg yolks (you can freeze the egg whites to prepare pavlova’s later)
- juice of 4 lemons (+/- 120 ml)
- 60 gr (lactose free) butter
- 200 ml of Alpro Soy cream to whip or other (dairy free) cream
- Red fruit for decoration
- Mint leaves for decoration
Start by whisking the eggs, egg yolks and sugar until the mass has tripled in size and looks really white.
Put this pan on a small fire while continually whisking and add the butter and lime juice until it forms a thick cream.
Let this cool down and divide half of this mixture over 6 glasses (or little cups).
Whip the Alpro Soy cream (this takes longer than the 2 minutes indicated on the package) and mix half of this with the rest of the lemon curd.
Pour this over the lemon curd in the glasses.
Finish this of with some cream on top.
If you want you can put some fruit in between the layers of mousse and curd, but I choose to finish with berries and mint leaves.
For a beautiful finish you’ll want to put the mousse in a piping bag, much fancier result. But I wasn’t in the mood for fancy, to much dish washing….
Perfect op voorhand klaar te maken en super fris en lekker bij dit warme weer.