Best Lemon Mousse!

Course Dessert
Cuisine Macrobiotic
Keyword lemon, mousse
Prep Time 10 minutes
Servings 4 people


  • 4 tbsps Lovely left over oat porridge
  • 1 tbsp Oat, rice or almond milk
  • 1 drop Organic vanilla essence
  • 1 dessert-spoon Lemon zest
  • 4 tbsps Lemon juice to taste
  • Rice syrup (or other sweetener)
  • 1 dessert-spoon ground Almonds


  • Place left-over porridge, say 4 tablespoonfuls, into large mixing bowl. Imagine what texture you want the dessert to be today. Let’s say medium thick. To achieve this, add approx’ 1 table-poon milk, 3/4 table-spoon lemon juice, 1 dessert-spoon lemon zest and mix with hand blender.
  • Add 1 or 2 drops organic vanilla essence and rice syrup. Blend until fine and creamy smooth and lemony but not OTT… taste - a tad more of sweetener or its’ perfectly yum - suddenly too thin - add a bit of ground almond, blend.
  • To finish, place in a dessert-spoon of ground almonds (lightly toasted or not toasted) in the bottom of dessert bowls or glasses, then spoon on top the lemon mousse until it’s a fingers width from the top. Swirl with a fork.
  • Decorate with 2 fine cut slices of lemon or 3 toasted almonds or sprinkle of toasted sliced almonds. Place in fridge or not. Practice makes perfect. Enjoy!


Keep in the kitchen cupboard a packet of Japanese fine paper umbrella’s in all different colours, for dessert ‘happy presentation’ that always delight.