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Vegetarian Lemon Mousse


This mousse contains no egg but the thickness comes from the type of yogurt one uses. If you can get hold of a thick or a Greek style lemon flavoured yogurt, the texture is even creamier.

bar Vegetarian Lemon Mousse

Picture by Manju Malhi

Serves 4-5

450g Lemon Yogurt
3-4 saffron strands
4 tbsp milk, warmed
1 tbsp single cream
2 tsp sugar
A pinch of grated nutmeg


Put the yogurt in a muslin cloth. Tie the ends of the cloth and attach it to a fork or a knife and suspend the cloth over a bowl to collect the water. Place the bowl in the fridge for about 8 hours or overnight.

Put the saffron into a cup with the milk and leave it to soak for a couple of minutes. Carefully open the muslin and put the strained yogurt into a bowl. Whisk together the yogurt, cream, sugar and nutmeg until the mixture stiffens. Gently stir in the milk and saffron. The colour of the saffron will turn the dessert into a very light yellowy gold colour. Chill for 5 minutes. Serve chilled.


(c) 2012

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