Lemon Mousse

Serves 2–3

A light, creamy, and naturally sweet dessert with a bright, zesty lemon flavour. Silken tofu gives it a smooth texture and a boost of plant-based protein, making it both satisfying and refreshing.

Ingredients

  • 200 g silken tofu
  • 2/3 cup apple juice
  • 1 large lemon – zest and juice (≈50 ml juice, ¾ tsp zest)
  • 2 ½ tsp Clearspring agar flakes*
  • 1/3 cup rice syrup, or ½ rice syrup & ½ maple syrup for a sweeter taste
  • 1 tbsp white almond butter (optional)
  • ½ tsp vanilla extract
  • Pinch of sea salt

*If you don’t have Clearspring agar, check the packet for liquid-to-agar ratio.

Method

  • Soak the agar: Place the agar flakes in a pan with the apple juice and leave for 30 minutes.
  • Cook the agar: Heat the mixture to a boil, then reduce to a simmer for 5 minutes until the agar dissolves completely.
  • Add tofu & flavours: Stir in silken tofu and warm for 1 minute. Add syrup, lemon juice and zest, vanilla extract, and a pinch of salt. Cook for another minute.
  • Blend: Remove from heat and blend with a hand-held blender until smooth and lump-free.
  • Set: Allow to cool and set for at least 1 hour. For faster setting, refrigerate once slightly cooled.
  • Optional almond butter: Once set, blend in white almond butter for extra creaminess.
  • Serve & garnish: Spoon into bowls and decorate with flaked almonds, berries, or a mint leaf.

Cooking Notes & Variations

  • Serve at room temperature for the best creamy texture.
  • Adjust sweetness by mixing syrup types or amount to taste.
  • Make ahead: This mousse can be prepared a few hours in advance, making it a convenient dessert option.

When to Enjoy This Recipe

  • As a light dessert after a main meal
  • When craving something sweet but still balanced and nourishing
  • Ideal for warmer days when you want something cool and zesty

Inspired by Seasonal & Plant-Based Cooking

Inspired by plant-based wholefood desserts that use simple, natural ingredients to create creamy textures without dairy. This mousse brings together traditional agar setting techniques with modern, wholesome flavours.

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Posted by Amy on March 3rd 2026

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