A light and fluffy mousse that’s dairy free!
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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