This mousse is bright and fresh, and will lift you right out of the snowy doldrums. With a bowl of this in your hand, it’s easy to believe that spring is just around the corner. Also, this dessert is paleo, vegan, raw, and gluten-free, so unless you have a coconut allergy, you should be able to eat it. Bonus: you can make it in less than fifteen minutes.
The inspiration for this post came from some awesome readers who’ve connected with me on Facebook. I asked a question the other day about what kinds of recipes you’d like to see more of here on A Calculated Whisk, and was surprised at how many people were eager to see more vegetarian and vegan dishes! I’m happy to oblige, because even though I love meat and dairy, I love fruits and vegetables just as much or more.
I’m reposting the question here in case you missed it.
What would you like to see more of on A Calculated Whisk? I’d love to hear what you think in the comments!
A). More squeaky-clean paleo recipes
B). More treats
C). More vegan & vegetarian recipes
D). More meat recipes
E). Slow-cooker recipes
Of course, feel free to put more than one letter, and to let me know if what you’re looking for is something else entirely! Thank you so much for your input!
Lemon Mousse with Raspberry Coulis
Yield: 3-4 servings
Prep time: 10 minutes
For the lemon mousse:
Cream scraped from the top of 2 (13.5-ounce) chilled cans of full-fat coconut milk (refrigerated for at least 8 hours–do not shake)
2 tablespoons plus 1 teaspoon coconut sugar, divided
1/2 teaspoon vanilla extract, plus a few drops extra
Zest of one lemon, finely grated or minced
1/2 teaspoon lemon extract*
Pinch of salt
For the raspberry coulis:
1/2 cup frozen raspberries
4 teaspoons coconut sugar
Pinch of salt
Juice of half a lemon
1/2 teaspoon vanilla
Water, as needed
*If you do not have lemon extract, you can leave it out and the mousse will still be delicious. If you like, add another 1/4 teaspoon of vanilla instead.
To make the lemon mousse, beat the coconut cream in a large bowl with a hand mixer until smooth (save the coconut water for smoothies or another use). Remove 1/4 cup of the cream to a small bowl and mix in a few drops of vanilla and 1/2 teaspoon of coconut sugar.
Mix together half the lemon zest (reserve the rest for serving) with 2 tablespoons of coconut sugar, rubbing the mixture between your fingers to help infuse the sugar with the lemon flavor.
Add the sugar and zest, 1/2 teaspoon of vanilla, and the remaining ingredients to the large bowl of coconut cream. Beat until the mixture is smooth and grains of sugar are no longer visible. Divide the mixture evenly among three or four small ramekins or bowls. Refrigerate while you prepare the coulis.
To make the coulis, combine all ingredients in a 2-cup glass measuring cup and process with an immersion blender, adding a little water as needed to reach a sauce-like consistency. If you don’t have an immersion blender, you can use a regular blender.
Remove the ramekins from the fridge. Top each serving with a generous spoonful of raspberry coulis, a dollop of reserved coconut cream, and a sprinkle of lemon zest. Serve chilled.