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tina casmose

DESIGNER I EDUCATOR I ENTREPENEUR

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I`m Tina Casmose, a creative woman with passion for design and
plant-based food. I teach passionate people like you how to live life differently and closer to your potential.

ABOUT me

🍋 Would you like a creamy recipe of Lemon Mousse?

The color of lemon always makes me smile , do you have the same feeling?

If you ever need some more ideas from me please check out my site,

The free guide!

Coconut cream, almond milk, lemon zest, lemon juice, vanilla, agar agar and agave syrup. The almond flakes will be very crunchy together with the smooth creamy mousse.

As a result of buying 10 lemons I decided to make mousse. I have never made it before but it was the first dessert I thought of, as a dessert my daddy was very fond of.

Recipe in English and Danish, see below

Recipe of Lemon mousse (6-7 small glasses)

480 ml coconut milk, creamy part
480 ml. almond Milk
1 vanilla bar, the seeds, hold back a bit.
3 tbsp. agave syrup
2 tsp. Agar agar
2 lemons, 8 tbsp. juice and 3 tbsp. zest
50 ml. Aquafaba
4-6 tbsp. icing sugar

Foam
250 ml. coconut milk
Grain from vanilla bar, the rest.
1 tbsp lemon zest, the rest from mousses.
Icing sugar

Crunchy almonds

6 spsk. mandelflager
Olivenolie
agave sirup

How to do it

  1. Grate the lemon zest and set aside.
  2. Squeeze the lemons and set aside.
  3. Mix agar agar with syrup and lemon juice and seeds from the vanilla bar (hold back a little, of all three ingredients for the foam)
  4. Pour coconut and almond milk into a pan and whisk well. Slowly heat the pan, after 2 min. pour the agar agar mixture and lemon zest in, during the whipping. Heat it to 80 degrees (do not boil) and simmer for 3-4 minutes.
  5. Whip aquafaba with icing and 1 tablespoon. lemon juice, let it get quite stiff.
  6. Turn the milk mixture with the stiff aquafaba and pour it into clean glasses. Refrigerate for a few hours until stiff.
  7. Whisk the foam, containg coconut milk, lemon zest, vanilla and icing sugar, (to taste).
  8. Turn on the oven to 200C. Place the almond flakes in small groups on baking paper on a ovenproof dish and pour each with a bit agave syrup and olive oil. Place it in the oven for about 5 min. or until golden.
  9. Decorate the jars with foam.
  10. Place the crunchy almond flakes beside each dessert.

Opskrift på Citronfromage (6-7 personer)

  • 480 ml kokosmælk, Anglemark
  • 480 ml. Mandelmælk
  • 1 vaniljestang, kornene, hold lidt tilbage.
  • 3 spsk. agave sirup
  • 2 tsk. Agar agar
  • 2 citroner, 8 spsk. saft og 3 spsk. revet skal
  • 50 ml. Aquafaba
  • 4-6 spsk. flormelis

Skum

  • 250 ml. Kokosmælk
  • Korn fra vaniljestang,resten.
  • 1 spsk citronskal resten fra fromagen.
  • Flormelis

Mandelflager

Hvordan gør du!

  1. Riv skallen fra citronerne, og sær til side.
  2. Pres citronerne, og sæt til side.
  3. Miks agar agar med sirup og citronsaft og korn fra vaniljestangen (hold lidt tilbage, af alle tre ingredienser til skummet)
  4. Hæld kokos og mandelmælk i en gryde og pisk godt sammen. Varm langsomt gryden op, efter 2 min. hældes agar agar blandingen og citronskal i, under piskningen. Varm det op til 80 grader (må ikke koge) lad det simre i 3-4 min.
  5. Pisk aquafaba med flormelis og 1 spsk. citronsaft, lad det blive helt stift.
  6. Vend mælkeblandingen med den stive aquafaba og hæld på rengjorte glas. Sæt det på køl i et par timer til det er stift.
  7. Tæns ovnen på 200C. Placer mandelflager i små portioner på bagepapir på en bageplade og hæld lidt olivenolie og sirup på hver. Placer bagepladen i ovnen i ca. 5 min. eller til de er gyldne.
  8. Pisk kokosmælk med citronskal, vanilje og lidt flormelis, smag til.
  9. Dekorer glassene med skum.
  10. Placer hver mandelflage ved hver dessert.

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