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 food processor.

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.