Lemon Cloud Mousse

Lemon cloud mousse

A light and fluffy mousse that’s made with aquafaba rather than eggs and cream!

Ingredients:
Serves 6-8

• 2 pots of light Philadelphia cream cheese

• ½ cup of aquafaba (liquid from 1 can of chickpeas)

• ½ - ¾ cup of caster sugar (to your preference)

• Zest of 2 lemons

• 4 tbsp lemon juice

How to make:

1. Firstly beat the cream cheese and lemon zest/juice together until smooth. I did this in my Kenwood Chef with the K beater.

2. Whisk the aquafaba until it turns into soft peaks then add the sugar, tablespoon by tablespoon, until it creates stiff peaks and becomes glossy. ½ cup of sugar is enough if you don’t like things sweet, add more if you prefer a sweeter taste. I used the balloon whisk on my Kenwood Chef for this.

3. Fold the aquafaba into the cream cheese/lemon mixture then transfer into serving dishes.

4. Chill for at least 1 hour, enjoy on the same day you make it.