Go Back
+ servings
Vegan lemon mousse parfait layered with raspberry chia jam in a glass.
Print

Vegan Lemon Mousse Parfait

This Vegan Lemon Mousse Parfait will make a perfect plant based gluten free Easter or Passover recipe using aquafaba!
Course Dessert
Cuisine French, American
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 6 - 8 people
Calories 500kcal

Ingredients

Aquafaba:1 19 oz can of no-salt-added chickpeas, liquid only (aquafaba)

  • ¼ tsp cream of tartar
  • 2 tsp vanilla
  • ¾ c sugar

Lemon Mousse:

  • 1 14 oz can of coconut milk shaken
  • 2 tbsp maple syrup
  • ¼ cup fresh lemon juice
  • Zest of 2 lemons
  • 1/4 tsp turmeric
  • Pinch salt
  • 3 tbsp cornstarch
  • 3 tbsp water
  • 2 tsp vanilla artificial, if for Passover
  • 2 cups of whipped prepared aquafaba

Raspberry Layer:

  • 1 1/2 cup raspberries fresh or frozen
  • 1/2 cup sugar
  • 2 tsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 cup fresh raspberries
  • 1 cup whipped coconut cream
  • Cocoa butter shaved for garnish

Instructions

  • In a small saucepan, combine the coconut milk, maple, lemon juice, zest, turmeric, and salt until combined over medium low heat until simmering. Cook, whisking, for 4-5 minutes.
  • In a small ramekin combine the water and cornstarch and add to the saucepan. Whisk constantly and cook until thick, about 5-7 minutes. Continue to whisk until there are no lumps and it's very thick. Remove from the heat and stir in the vanilla.
  • Transfer to a bowl and place plastic wrap directly on top of the pudding. Transfer to the fridge for an hour.
  • Meanwhile, add the chickpea water to a stand mixer along with the cream of tartar. Beat on high until it reaches a stiff peak.
  • Start to add the sugar in while you continue to beat until it gets glossy and holds the peaks. Add the vanilla and set aside.
  • Once the lemon pudding has cooled a bit, uncover it and fold in 2 cups of the aquafaba whip. Set aside.
  • To make the raspberry sauce, heat the 1 1/2 cups of raspberries in a small saucepan with the sugar until saucy. In a small ramekin, mix the cornstarch and lemon juice and then add it to the sauce. Cook until thickened, about 5-6 minutes. Cool and then refrigerate until ready to serve.
  • To assemble, layer the lemon mousse with coconut cream, raspberry sauce, and raspberries and garnish with shaved cocoa butter. Enjoy!
  • Note: The lemon mousse can be prepared up to 2 days ahead. The chia sauce can be prepared 5 days ahead. It's best to assemble within a few hours of serving.

Nutrition

Calories: 500kcal | Carbohydrates: 61g | Protein: 3g | Fat: 29g | Saturated Fat: 25g | Sodium: 13mg | Potassium: 392mg | Fiber: 3g | Sugar: 48g | Vitamin A: 10IU | Vitamin C: 17.2mg | Calcium: 34mg | Iron: 3.6mg