Mmmm....lemon mousse...yum! I shared some tips for building better SCD lunches last week and featured a lunchbox that had a piece of lemon mousse pie in it. People have been sending requests for the recipe ever since, so here's the scoop...
I found the recipe on a great blog called Empowered Sustenance. (She has a lot of other recipes appropriate for SCD too, so be sure to explore while you're there!) There are two parts to the mousse recipe...lemon curd, which is really easy to make and coconut milk gelatin, which is even easier, but you need to do it a day ahead. When both parts are ready, you whip them together and magic happens! You can find the recipe and complete instructions here: Easy Paleo Lemon Mousse
Within the recipe, you'll find the link to this Meyer Lemon Curd recipe which comes from another great blog called The Nourishing Gourmet and is so good, I could eat a whole jar with just a spoon. If you can't get Meyer Lemons (or don't want to spring for the extra expense) just use regular lemons.
I make the mousse recipe as written with one small exception...I like my mousse a little lemonier (is that a word?) so I use the entire batch of curd that I make (1 1/2 - 2 cups) instead of just 3/4 cup as called for in the recipe. I don't bother straining the lemon zest out of the curd either...I don't mind it at all and it saves me an extra step.
When you first put the curd and the gelatin together to start whipping it looks a little weird, but keep going and eventually it will incorporate and fluff up. It's not exactly the same consistency as the mousse you're probably used to, but I find it strangely addicting.
A few notes about recipe adaptations:
Mix it up!. I've made this curd recipe several times using various kinds of juice...tangerine, pineapple, orange & cherry. They work pretty well, but you need to start with 2-3 times as much juice as the recipe calls for and then reduce it down to get a more concentrated flavor. I've also noticed that the other juices tend to curdle the egg a bit more than the lemon does...not sure why. It doesn't affect the taste, but it doesn't look quite a pretty. That said, if you're going to mix it into a mousse anyway, it doesn't really matter. I still like the lemon the best, but if you have a hankering for another flavor, try it!
Make it a pie! My husband likes this mousse so much, he requested a pie version for his birthday instead of a cake. I used my almond flour quiche crust recipe, but added a dash of honey and swapped the parsley for cinnamon and the veg oil for coconut oil. This turned out pretty well, but if you already have a crust you like just fill it with the mousse and chill.
Pack it! This mousse travels well in lunches! I've served it as a mousse and as a pie slice and my daughter LOVES it. Super treat for special lunches. :)
So, there it is! Go make it and let me know how it turns out. I've love to know what you think or how you customize it. Feel free to post pics to my Facebook page or tag 'em #FightingFlare on Instagram. Thanks for stopping by! XOXO, Cindi