I love the tang of citrus so after discovering the amazing properties of Agar Flakes, I couldn’t resist making a Lemon & Lime Mousse. It’s light and summery, plus being dairy, sugar, wheat, gluten and egg free its friendly for a whole host of dietary requirements as well as being suitable for vegans and vegetarians.
Lemon & Lime Mousse Ingredients: (serves 2 tumbler size glasses as shown in the photo / 4 small ramakins)
- 1/4 pint Rice Dream Original Rice Milk
- 1/4 pint Apple Juice
- 1 + 1/2 dessert spoons Agar Flakes
- 1 dessert spoon Arrowroot
- 2 tablespoons Agave Nectar
- 4 tablespoons Lemon and / or Lime Juice
- Rind of 1 Lemon / Lime
- Pinch of sea salt
Lemon & Lime Mousse Recipe:
Pour rice milk and apple juice into a saucepan and add the agar flakes, leave agar to soak for 10 minutes until it softens (note – the rice milk will split slightly when adding the apple juice – this is okay, blending the mousse later in the recipe removes this).
Place the saucepan on the hob and gently boil, leave to simmer until agar flakes melt (approx. 10 minutes). Meanwhile, mix the arrowroot powder with 2 tablespoons of cold water. Once the agar flakes have melted, add the pinch of salt followed by the arrowroot paste to the pan and stir occasionally until the mixture thickens (similar to the consistency of custard).
Remove from the heat, add the remaining ingredients – lemon / lime juice, agave nectar, lemon / lime rind and mix thoroughly. Taste and adjust to required taste if necessary.
Pour the mixture into a shallow, wet bowl and place in the fridge for an hour to set.
After an hour, pour the mixture into the food processor and blitz until light and smooth. Pour into glasses / ramakins and leave in the fridge until ready to serve. The mousse will keep in the fridge for 2 – 3 days.
Great for a light refreshing treat on a warm summers day, Lemon & Lime Mousse is a real hit.