Lemon and Passionfruit Mousse Cups

The perfect light, tart summer dessert that comes together in 30 mins.

5 prep

25 minutes cook

Serves 6-8

Mia Jacobs
IMG_9824 3.jpg

Ingredients

    Lemon and passion fruit curd
  • 3whole lemons
  • 1lemon, zest
  • 155gcaster sugar
  • 175mlsoy milk
  • 2 tbspcornstarch
  • a pinchground turmeric
  • 2 passion fruits
  • a pinchflakey salt
    • To assemble
  • 250mlvegan whipping cream
  • 50gicing sugar
  • 2 tbspground pistachios
  • 2 tbsptoasted desiccated coconut
  • 1 passion fruit

If you love lemon desserts, this is for you. It's creamy, not too sweet, perfectly balanced and fruity with a hint of passion fruit. This is the perfect dessert if you're hosting. You can serve in the lemons (you'll have some left over) or you can serve in little glasses or ramekins. However you present them, you and your guests with love them.

Method

  • To make the ganache, cut the lemons down the middle lengthwise and carefully scoop out the flesh. Peel off any pith and place the segments in a blender until completely smooth.
  • Pour the lemon juice, milk and other ingredients for the curd (except for the cornstarch) into a small saucepan and place over a medium low heat.
  • Add a few teaspoons of liquid to the cornstarch in a separate bowl and pour into the pan with the rest of the mixture. Simmer for 5-10 minutes, stirring frequently to avoid any clumps forming.
  • Once the curd has thickened slightly, strain through a sieve to remove the passion fruit seeds. Set the curd to one side and allow to cool.
  • Whilst the curd cools, whip the cream and icing sugar to soft peaks.
  • Add half the curd mixture (more if you want a more tart dessert) to the cream and stir through until fully combined. Place dollops into each lemon half and garnish with whichever toppings you fancy - a sprinkling of pistachios, coconut or a spoonful of passion fruit. Enjoy!

    • What do you think of the recipe?

    save recipe
    Mia Jacobs

    Mia Jacobs

    follow

    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

    read more

    More recipes from Mia Jacobs...

    nav icon
    saved! saved!