3-ingredient Whipped Lemon Mousse

• 总时间: 3 hours 3 minutes

配料

1 cup full fat canned coconut cream (*see notes below)

2–3 tablespoons raw honey

2 organic lemons

步骤

Slice the lemons in half lengthwise and scoop out the flesh, keeping the shells intact. Squeeze the juice from the lemon flesh and set aside.

Open the can(s) of coconut cream and scoop out only the thick cream from the top, leaving any watery liquid behind.

Add the coconut cream to a stand mixer with 2 tablespoons fresh lemon juice and 2 tablespoons honey. Whip for several minutes, until light and fluffy. Taste and adjust with more lemon juice or honey as desired.

Spoon or pour the mousse into the hollowed lemon shells. Refrigerate for several hours, or overnight, until set.

Once chilled and firm, remove from the refrigerator and serve. I highly recommend topping with freshly grated lemon zest!

Notes:

To make this recipe, you’ll need 1 (11 oz) can or 2 (5.5 oz) cans of full-fat canned coconut cream. Use only the thick cream from the top of the cans—you should have about 1 cup total. If you can’t find canned coconut cream at the store, you can try using canned coconut milk instead. Simply place 2 (13.5 oz) cans of full-fat coconut milk in the refrigerator overnight. Once chilled, scoop the thick cream from the top, leaving the watery liquid behind in the can.