Sugar-Free Keto Lemon Yoghurt Mousse
Servings: 4
Citrusy. Creamy. Refreshing. Irresistible. What's not to like?
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Ingredients
- 150 g double cream (U.S. = heavy cream)
- 300 g Greek yoghurt (Tesco Finest is my favourite)
- 40 g icing sweetener (powdered erythritol)
- ¼ tsp pure stevia powder
- ⅛ tsp xanthan gum
- ¾ tsp beef gelatine powder
- 1 organic lemon large, zest + 40g juice
Instructions
- sprinkle gelatine over 20g water, stir, and let it bloom for 10 minutes; microwave briefly until you obtain a clear liquid, stir in the lemon juice and set aside to cool.3/4 tsp beef gelatine powder, 1 organic lemon
- using your electric whisk, whip cream, yoghurt, sweeteners and xanthan gum.150 g double cream, 300 g Greek yoghurt, 40 g icing sweetener, 1/4 tsp pure stevia powder, 1/8 tsp xanthan gum
- add grated lemon zest and lemon juice/gelatine liquid before giving it another whip.1 organic lemon
- refrigerate for a couple of hours (or overnight), then whip once more to obtain a fluffy mixture.
- spoon the mousse into a sac à poche fitted with a star nozzle and pipe into your serving ramekins/bowls/glasses.
Notes
Use metric kitchen scales to weigh your ingredients accurately.
Nutrition
Serving: 1 | Calories: 276kcal | Carbohydrates: 3.5g | Protein: 5.2g | Fat: 26.7g
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