Lemon Cloud Mousse

A light and fluffy mousse that’s dairy free!

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 (we used a 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. We used the balloon whisk on our 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.