Portuguese Sweets, Veganised traditional Portuguese dishes

Lemon mousse

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).

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