Orange & Lemon Mousse

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Orange & Lemon Mousse

Source: www.godairyfree.com

 

 

This creamy dessert comes from the print and online magazine, Foods

Matter (www.foodsmatter.com). The recipe is wheat, gluten, dairy &

egg free naturally; but it can also be corn, nightshade and soy free.

It can be made with lemon juice, orange juice or a mixture of the

two. Use fortified milk alternative for a higher calcium option.

 

 

1 1/2 oz (43 g) cornstarch (cornflour) -OR- potato starch

1 3/4 cup soy -OR- rice milk

grated rind and juice of 2 lemons -OR- 2 small oranges -OR- a

mixture of both

1 to 2 tbsp (3 to 6 tsp) maple syrup - you could also use rice or

agave syrup or a light brown cane sugar

4 clementines, peeled and with all pith removed

 

 

In a small pan mix the soy or rice milk into the corn starch or potato

flour to make a smooth paste. Add the orange or lemon rind and juice

and heat gently over a low heat, stirring continually until it

thickens. Sweeten to taste with the maple syrup or other sweetener

and allow to cool somewhat. Arrange half of the clementine segments

in the bottom of four glasses. Pour the mixture over the top and when

it is a little more set, arrange the remaining clementines in a

pattern over the top. Chill to serve.