A light and fluffy mousse that’s dairy free!

Serves 6-8

Ingredients:

• 2 pots of light Philadelphia cream cheese
• ½ cup of aquafaba (liquid from 1 can of chickpeas)
• ½ - ¾ cup of caster sugar (to your preference)
• Zest of 2 lemons
• 4 tbsp lemon juice

How to make:

1)  Firstly beat the cream cheese and lemon zest/juice together until smooth. We did this in our Kenwood Chef with the K beater.

2)  Whisk the aquafaba until it turns into soft peaks then add the sugar, tablespoon by tablespoon, until it creates stiff peaks and becomes glossy. ½ cup of sugar is enough if you don’t like things sweet, add more if you prefer a sweeter taste. We used the balloon whisk on our Kenwood Chef for this.

3)  Fold the aquafaba into the cream cheese/lemon mixture then transfer into serving dishes.

4)  Chill for at least 1 hour, enjoy on the same day you make it.

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