Vegan Lemon Mousse // Recipe Week

This Recipe Week is flying by and it has been an absolute pleasure sharing these recipes with you - I am definitely repeating the success in the near future! Today I am bringing you another super easy yet amazing dessert that is made from cauliflower. I know what you are thinking; cauliflower?? In a dessert?? But trust me on this one - it is so good and the cauliflower gives it the perfect mousse consistency and combined with the lemon flavor and some fresh berries you have an A++ dessert!
Want more delicious (nut free) dessert recipes? Check out my eBook 'Nut Free'.  (Danish eBook here)

I drink a lot of freshly squeezed lemon juice so I am left with a lot of lemon peels and one of the ways to just reuse a fraction of the peels is with this lemon mousse:

people  //  20 min. + in the fridge overnight.

700g // 6 ½ cup cauliflower rice, thawed or frozen
1 dl // 6 - 7 tbsp. maple syrup
½ tsp. vanilla powder
½ lemon peel
2 tbsp. arrowroot powder

Fresh berries; here I used raspberries

Place the cauliflower rice into a pot along with 1 tbsp. water and sauté the rice until tender; it takes about 10 minutes. Stir frequently so it doesn’t burn. Pour the rice into a sieve and let the water drip off.

Cut the half of the lemon peel, where the juice has been squeezed out, in half and place them in a blender along with the cauliflower rice and the rest of the ingredients except the arrowroot powder. Blend until you have a smooth crème.

Season the crème with maple syrup, lemon peel and vanilla powder. The lemon flavor must be strong because it will fade once it is placed in the fridge to set.

Add the arrowroot powder and blend until mixed.

Place the crème back into the pot and turn up the heat while stirring frequently so it does not burn. When the crème boils take it off the heat and distribute it into 4 glasses, smooth out the surface and place it in the fridge.

Store the mousse in the fridge until serving.

Top of with fresh berries.


Soluuna ♡