Description
A delicious light lemon mousse with lemon curd and cookie crumbs. The perfect summer dessert! Low FODMAP, gluten-free and lactose-free
Ingredients
Scale
- 200 g (7 oz) lemon curd + a bit extra
- 250 ml (1 cup) lactose-free cream
- 100 g (3.5 oz) gluten-free and low FODMAP cookies of your choice
- Optional: strawberries for garnish
Instructions
- Make the cookies into crumbs, for example by putting them into a zip-lock back and crushing them with a rolling pin or by using a food processor. Divide the cookie crumbs over four glasses and save some for decoration.
- Whip the cream, using a mixer, until stiff. Add the lemon curd and whisk until you get a creamy mixture. Mix only shortly after adding the lemon curd. The mousse has to be very light and airy. If you overwhip the mixture it can become too thin.
- Divide the lemon mousse mixture on top of the cookie crumbs in the glasses.
- Finally, dollop a teaspoon of lemon curd on top of the lemon mousse and finish with the last cookie crumbs.
- Optional: decorate each glass with a strawberry
- Prep Time: 15 mins
- Category: Dessert
- Method: Whipping
- Cuisine: International
