Lemon mousse

Serves 6-8 GF, DF, V

Ingredients:

Lemon curd:

¾ cup fresh lemon juice

1 Tbsp lemon zest

300g silken tofu

½ cup canned coconut milk, stirred well

½ cup water

1 – 1 ¼ cup sugar

3 ½ Tbsp corn starch

Pinch salt

¼ tsp turmeric

1/3 cup chopped pistachios (optional for garnish)

Aquafaba whip:

· ½ cup aquafaba from chickpeas

· ¼ tsp cream of tartar

· 1 tsp vanilla extract

· ¾ cup granulated sugar

Instructions:

Lemon curd: place lemon juice, zest, tofu, coconut milk, water, sugar, corn starch, salt and turmeric in blender. Blend until completely smooth.

Pour into medium sized pot on stove over medium heat, stirring continually until small bubbles begin to form on edges of pot. Continue stirring until the mixture thickens and coats back of spoon. Remove from heat and pour into heat proof container, e.g. glass jar. To avoid a film forming press heat safe plastic film onto surface. The curd will keep for about 1 ½ weeks in the fridge. Completely cool the curd before using it for the lemon mousse.

Aquafaba whip: Chill your dessert bowls or glasses.

Place aquafaba and cream of tartar in a bowl and using cake mixers, mix on low until liquid is foamy. Turn up speed to high and whip for 7-12 minutes until stiff peaks form. Add vanilla and whip for 1 minute.

Add the sugar 1 Tbsp at a time while still whipping. Continue whipping for about 2 minutes after the last sugar addition until glossy, marshmallow like cream peaks form.

Lemon mousse: Gently stir ½ lemon curd mixture through the aquafaba whip using a folding motion with a rubber spatula. Too little folding is better than too much. Scoop into chilled bowls, place into fridge for up to 1 hour or freeze for a lemon gelato consistency!

(Source: www.onegreenplanet.org)