Since realising my lactose intolerance, I have felt like I’m missing out everytime my sister Sarah eats her favourite cheesecake. I love the smooth, chilled texture of a cheesecake against the crunchy crumb of the biscuit base so I felt determined to create a dairy free alternative, and here it is…Lemon Mousse Cake!
The avocados create a rich creamy mousse, the zing of the lemons give your tastebuds a proper citrus kick and the crunchy oats give it all structure, creating a long awaited and suitably loved dairy free, sugar free Lemon Mousse Cake. It was been a definite hit with my fellow fussy foodies and I really hope you find it just as good!
Recipe (makes 9″ cake tin size mousse cake / 6 individual ramekins)
- 3 packs of 6 oatcakes (rough / fine milled / combo of both)
- 3 tablespoons of melted Soya spread
- Zest of 1 lemon
- 2 whole lemons, skinned, deseeded and chopped
- Juice of further half a lemon
- 2 avocados, stoned, peeled and chopped
- 125g pitted dates (softened in hot water)
To make the oatcake base….
Preheat the oven to 180C.
Blitz the oatcakes in the food processor until they become a fine crumb. Melt the Soya gently in a saucepan. Mix the oatcake crumbs into the melted soya, transfer the mixture to a cake tin (I line mine with cling film or greaseproof paper to make it easier to remove once the moussecake is ready. It would be preferable to use a special cake tin where you can unclip and remove the edge). Pat the mixture down firmly, bake in a preheated oven for 15 minutes. Leave to cool then chill in fridge until ready to use.
To make the lemon mousse….
Soak the dates in hot water to soften them.
Meanwhile grate the zest of 1 whole lemon and keep to one side.
With a sharp knife, remove the remaining pith from the lemon, cut in half and remove the seeds.
Remove the skin from the second whole lemon, cut in half and remove the seeds.
Juice a further half of lemon.
De-skin the avocados, remove the stone and chop into chunks.
Drain the dates of the water. Place in the food processor along with the chopped lemons, avocados, juice of half a lemon and lemon zest. Blitz until the ingredients are combined and is a smooth paste.
Remove the oatcake base from the fridge, smooth the lemon mousse over the top and return to the fridge to chill for 2 hours.
And there you have it, a pure slice of perfection – yum, and not only that the use of avocados means this dessert is a great source of much needed essential fatty acids!
Okay, so I admit the colour takes a little getting used to, there are definitely not many bright green foods out there(!) but I can assure you its all perfectly natural and it may take a while for dinner guests to be convinced about giving it a go but once they do they will definitely be converted!