Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 19

Total fat Saturates Salt Sugar Protein

9.9g 4.1g 0.12g 81.2g 6g

Lemon mousse

By Johanne Rosenthal (www.sunnysidehanne.com)

Serves 4 | Prep 30 mins plus chilling |

Cook 20 mins | Calories 446 (per serving)

FOR THE LEMON CURD

1 Place the lemon juice, zest, tofu, well-stirred coconut milk,

water, sugar, cornflour, salt, and turmeric or 1-2 drops of

yellow food dye (optional) in a blender.

2 Blend until completely smooth.

3 Pour the contents of the blender into a medium-sized pot

and place on the stove over medium heat.

4 Stir the 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.

5 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 clingfilm onto the surface of the curd.

6 The curd keeps in the fridge for about 1½ weeks. The curd

must be completely cool before using it for the mousse.

FOR THE AQUAFABA WHIP

7 Chill four dessert glasses or bowls.

8 Place the aquafaba and cream of tartar in the bowl of a stand

mixer fitted with a balloon attachment. Turn the mixer on at

medium speed for a minute until the liquid is foamy and not

so sloshy.

9 Turn the speed up as high as it will go and whip for as long as

it takes until you get stiff peaks – 7-12 minutes. Add the vanilla

extract. Whip for 1 minute.

10 Slowly add the sugar, 1 tbsp at a time, while still whipping.

Make sure the sugar is completely incorporated and that you

have a glossy marshmallow-like cream. After the last of the

sugar is added, whip for about another 2 minutes or until you

have stiff peaks.

FOR THE LEMON MOUSSE

11 Scoop out 115ml (4fl oz) of the lemon curd to use in the

mousse and place the rest in a covered jar in the refrigerator.

12 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 the mousse. Too little folding is

better than too much.

13 Scoop the mousse into the 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.

TIP This recipe makes more lemon curd than you need. Use

the leftover curd on ice cream, with waffles and pancakes, on

fresh fruit, on oatmeal and so on. If you really love someone, give

them a tiny glass jar of it, tied with a ribbon and a note.

FOR THE CURD

175ml (6fl oz) fresh

lemon juice

1 tbsp fi nely grated

lemon zest

340g (12oz) silken tofu

115ml (4fl oz) tinned

coconut milk, well stirred

115ml (4fl oz) water

280g (10oz) sugar

3½ tbsp cornfl our

a pinch of salt

turmeric or yellow food

colouring (optional)

TO GARNISH

40g (1½oz) chopped

pistachios, (optional)

20g (¾oz) pesticide-free

rose petals, (optional)

FOR THE

AQUAFABA WHIP

115ml (4fl oz) aquafaba,

from chickpeas or

white beans

¼ tsp cream of tartar

1 tsp vanilla extract

175g (6oz) granulated sugar

Lemon curd i s folded t hrough

whi pped aquafaba to make a

pale, i mpossibly light dessert

VFL17.Aquafaba.indd 19 06/09/2017 11: