Sweet Lemon Mousse with Granola Crumbs

Sweet Lemon Delight with Crunchy Granola

Serves 6

Lemony Mousse

Ingredients:

• 2 cups (480 ml) sweet lemon juice (medium sweet lemons)
• 1/4 cup (60 g) sugar, or to taste
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 tablespoon cornstarch or all-purpose flour
• 1/2 tablespoon water
• 2 cups (480 ml) heavy cream
• 1/2 vanilla bean, scraped

Instructions:

1. Mix 2 cups sweet lemon juice, 1/4 cup sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest in a saucepan. Heat over medium heat until sugar dissolves.
2. Mix 1/2 tablespoon each of cornstarch and water in a small bowl, then whisk into the lemon mixture. Bring to a boil and cook for 1 minute. Remove from heat and let cool completely.
3. In a large bowl, beat 2 cups heavy cream and 1/2 vanilla bean scrapings with an electric mixer on medium-high speed until stiff peaks form.
4. To the cooled lemon mixture, gently fold in one-third of the beaten cream until well combined.
5. Fold in the remaining two-thirds of the beaten cream just until blended.
6. Divide the mousse into 6 individual serving dishes or a large bowl and chill at least 2 hours, or up to overnight.

Granola Crumble

Ingredients:

• 1/2 cup (120 g) mixed dried fruit
• 1/2 cup (50 g) rolled oats
• 4 tablespoons (60 g) honey
• 4 tablespoons (60 g) unsalted butter, cubed and chilled
• 4 tablespoons (48 g) whole wheat flour

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine dried fruit, oats, and honey in a small bowl, stirring well to coat.
3. Spread the mixture on the prepared baking sheet and place in the preheated oven. Bake for 5-7 minutes, or until granola crumble is slightly golden and fragrant.
4. Remove from oven and let it cool completely.
5. In a medium bowl, rub the chilled butter into the oats and flour using your fingers until the mixture resembles coarse crumbs. Stir in the cooled granola crumble and set aside.

Assembly

1. Top each servings of chilled lemon mousse with a spoonful of granola crumble.
2. Garnish with fresh mint leaves and a slice of lemon (optional).

Enrichment Insights:

To make this dessert vegan-friendly, opt for plant-based options of the following ingredients:

• 1 cup (240 g) canned coconut milk, full-fat
• 1/4 cup (80 g) maple syrup, or to taste
• 1 tablespoon fresh passionfruit juice (or lime juice)

For lemony freshness, consider adding a tablespoon of finely grated ginger to the lemon mousse mix. This will add a delightful burst of aroma and spiciness.

For a tropical twist, consider replacing the granola crumble with coconut-infused crumbs made using unsweetened shredded coconut, granulated sugar, honey, and melted unsalted butter.

[1] This sweet lemon mousse recipe serves as a base, allowing you to adjust ingredients and flavors to your liking. Don't be afraid to experiment and find your perfect combination of tangy, sweet, and crunchy textures.