Lemon Yogurt Mousse

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess while sour cream is often less expensive.

whipping cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is dairy-free and adds a unique flavor, while heavy cream is a cost-effective alternative.

Half the Lemons and Juice 130 ml. Use a spoon to scrape the insides of the Lemons, put in the freezer to set shape.

Soak the Gelatin Sheets in Cold water for about 10 minutes.

Strain the Lemon Juice into a medium pot, add the Lemon Zest and cook on high heat. Bring to a simmer then stir in the Sugar, cook until sugar is dissolved.

Remove the Gelatin Sheets from the water, squeeze out the excess liquid, and add to the Lemon Juice. Stir and set aside and cool to room temperature.

Add Heavy Cream and the Stabilizer to a cold mixing bowl, attached with a whisk. Whip until stiff peaks are formed, scraping the sides occasionally.

In a separate large bowl, add the Yogurt and the cooled Lemon Juice. Stir with a whisk to combine.

Add in the Whipped Cream and fold with the whisk. Stir to combine.

Spoon mixture into Lemon Peel Shells and refrigerate for at least 2 hours. (any remaining mousse can be served in a glass or additional Lemon Peels).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens