Yesterday, I made some tabouleh for lunch with my cold rice and the dried cilantro I had. It was amazingly good but I also wanna try it with a bunch of fresh parsley, like the Lebanese folks do. Then I had some fresh lemon leftover I got from making the tabouleh, so I decided to make some lemon mousse for dessert. Fortunately, my lemon was juicy enough to give me still more leftover to make another 2 servings for today's dessert, which I already ate by myself. lol Considering the conventional lemon mousse is made with condensed milk and cream, This vegan version is way healthier with tofu and maple syrup, even tho it's really rich and yummy.Ingredients (serves 2)
150g (5.2oz.) firm tofu
1 1/2 table spoon maple syrup
1 pinch salt
1 tablespoon lemon juice
lemon zest (1/2 lemon worth)
1 slice lemon for garnish
Directions
Add everything except for the slice to a blender and pulse.
Pour the mixture, garnish the slice, chill in the fridge and serve.
The lemon zest is critical in this recipe. It adds to the rich flavor and keeps the mousse from tasting like tofu. I accidentally ended up adding the zest after pulsing yesterday, and it tasted more like tofu. I added it before pulsing today and it worked better. You can zest it or peel it, but I think grating the peel works best in this recipe. Make sure to use an organic lemon so you don't have to worry about the post harvest on the peel.
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