Lemon Mousse in Lemon Shells
Light, creamy, and naturally sweetened, this no-bake Lemon Mousse is served in real lemon shells for a refreshing, probiotic-rich dessert that’s as beautiful as it is delicious.
Servings: 6 cups
Ingredients
- 3 large lemons
- 1/2 cup full-fat kefir or 1/2 cup blended farmer cheese
- 1/2 cup coconut cream or heavy cream
- 3 –4 tbsp honey or maple syrup to taste
- 1 tsp vanilla extract
- 1 tbsp lemon zest from the lemons
- 1.5 tbsp grass-fed gelatin
- 3 tbsp lemon juice freshly squeezed from the lemons
Instructions
Prepare the Lemon Shells
- Cut the lemons in half lengthwise.
- Use a small knife to score around the edges and scoop out the flesh with a spoon (save the juice for the mousse).
- Trim a tiny slice off the bottom of each shell so they stand flat on a tray.
Bloom the Gelatin
- In a small bowl, stir gelatin into 3 tbsp of lemon juice.
- Let sit for 5 minutes until thickened (like applesauce).
Whip the Cream
- In a mixing bowl, whip heavy cream or coconut cream until soft peaks form.
Make the Mousse Base
- In another bowl, whisk together kefir, honey or maple syrup, vanilla, and lemon zest.
Melt the Gelatin
- Gently warm the bloomed gelatin in a saucepan or microwave in 10-second intervals until just melted. Do not boil.
Combine Everything
- Stir the melted gelatin into the lemon-kefir mixture.
- Fold in the whipped cream until fully incorporated and mousse-like.
Fill and Chill
- Spoon the mousse into the hollowed lemon shells.
- Refrigerate for 3–4 hours until fully set.
Serve
- Garnish with lemon zest, fresh mint, or a raspberry on top, if desired