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Vegan Lemon Mousse

Vegan pastry is no longer a trend but has become a true technical discipline within the gastronomic world. In our recipe book “Plant-based Pastry-Making Indispensables”, we explore in depth how to reformulate classic recipes by replacing animal-based ingredients without compromising texture, flavor, or stability.

Among the most challenging preparations is the Vegan Lemon Mousse, a recipe that requires precision, technical knowledge, and the balanced use of different texturizers of plant origin. In it, we have completely replaced both the yolk and the egg white, in addition to animal gelling agents, achieving an airy, creamy, and light structure thanks to the synergy of several functional agents from our range.

The result is a mousse with a delicate and melting texture, with a fresh and aromatic acidity provided by the lemon, which remains stable even after cooling or freezing. This preparation demonstrates how, through the technical understanding of the ingredients and their interactions, it is possible to recreate the sensory complexity of a traditional mousse within a 100% vegan framework.

A recipe designed for chefs and pastry chefs looking to expand their repertoire towards a more sustainable and innovative pastry, without sacrificing technical excellence or intensity of flavor.
👉 Discover this and many more preparations in our recipe book “Plant-based Pastry-Making Indispensables”, where we transform pastry classics into contemporary and responsible creations.

Vegan Lemon Mousse

Ingredients

Vegan Lemon Mousse
- 190g -
  Lemon juice (1)
- 110g -
  Water (1)
- 5g - Natur Emul
- 90g -
  Sugar (1)
- 25g - Vegan Mousse Gelatine
- 8g - Gelcrem Hot
- 80g - Deodorized coconut fat
- 250g -
  Water (2)
- 15g - Sojawhip
- 80g -
  Lemon juice (2)
- 80g -
  Sugar (12)
- 80g - Cold inulin
- 1g - Xanthan gum

Prepared by

Vegan Lemon Mousse
1. Mix the lemon juice (1) with the water (1), the sugar (1), the hot Gelcrem, the Vegan Mousse Gelatine, and the Natur Emul.
2. Cook until it comes to the boil, mixing all the while with a hand blender. Take it off the heat.
3. Add the coconut fat and blend with an electric mixer.
4. Separately, mix the Sojawhip with the lemon juice (2) and the water (2) and beat with an electric mixer.
5. Halfway through the beating process, add in the sugar (2), inulin and xanthan gum, previously mixed, and keep beating for approx. 10 more minutes at medium speed.
6. Heat the first mixture to 140°F (60°C) and add it into the meringue in the stand mixer. Beat at medium speed until homogenous.
7. Take it out of the mixer and use immediately.