Who doesn’t like a mousse as a dessert? It is a popular dessert in Portugal. In the summer, a nice, rich but light and refreshing lemon mousse is just what the doctor ordered! It really is so yummy and lovely, only with a few simple plant ingredients.
Time: 3h + 15 minutes + 3h
Type: dessert
Difficulty: 2 pans
Serves: 6 to 8 servings
What you need:
1 portion of condensed coconut milk (1 can of full fat coconut milk plus 3 tbsp brown sugar)
250ml double plant cream (soya or oat)
2 tbsp icing sugar
1 tsp vege gelling powder
juice of 1 medium lemon
lemon slices and zest to decorate (optional)
Utensils:
1 pan and mixing spoon
1 glass container
1 big bowl
hand mixer with whisk attachment
individual dessert containers
grater
Directions:
Condensed coconut milk: bring coconut milk and sugar to a boil in a small sauce pan; reduce to low heat and let it simmer for a while (about 40 minutes) mixing occasionally- the final mix should be half of the initial amount and thicker. Transfer to a small glass container and let it sit in the fridge for a couple of hours (it’ll become firmer);
Once condensed coconut milk it set, place the chilled plant cream in a large bowl, along with vege gelling powder and icing sugar and whisk until you get a thick and firm white cream;
Fold in the coconut condensed milk and mix; add lemon juice and whisk for a couple more minutes;
Transfer to individual dessert containers; keep in the fridge for at least 3h but ideally over night;
Before serving, sprinkle with a little lemon zest (it’ll bring out the lemon flavour even more) and lemon slices (optional).
Plant Based Portuguese 