Hello Everyone,
If you weren't able to make it to the Gala at the Kushi Institute 2015 Summer Conference or if you were there and wanted the dessert recipe here is your chance! Please enjoy this original creation.
With Love,
Amber
Lemon Mousse Cake with Fresh Berries
Ingredients for Crust
1 1/2 c. vanilla cookie crumbs, whatever kind you like
1/3 c. melted coconut oil
1/3 c. granulated maple sugar
1/4 t. umeboshi vinegar or sea salt
Ingredients for Mousse
2/3 c. water
2 T. + 1 t. agar flakes, heaping
1/2 t. sea salt
pinch of turmeric
1/3 c. rice syrup
3 T. lemon zest
1 c. cashews, soaked overnight in 1 c. water
1 c. amasake (fermented sweet rice)
3 T. lemon juice
1-2 t. maple syrup, or to taste - optional
Ingredients for Lemon Curd
1 c. apple juice
2 t. agar flakes
pinch of sea salt
a couple pinches of turmeric
1 T. rice syrup
1 1/2 heaping t. kuzu (a root starch), dissolved in 1 T. water
2 t. lemon zest
2 t. lemon juice
NOTE: You could use another type of starch in the Lemon Curd besides kuzu, such as arrowroot powder or organic corn starch but please be aware that your results may vary!
Fresh berries for garnish
Preparation
- To prepare crust: Preheat oven to 325 degrees. Combine all ingredients in a mixing bowl and mix well. Press into a 9" springform pan and bake 5-6 minutes. Allow to cool on a wire rack for 10 minutes then refrigerate until mousse is ready.
- To prepare mousse: Combine first 4 ingredients in a pot, cover and bring to a boil. Simmer 2-3 minutes or until agar flakes are dissolved. Once dissolved, slowly whisk in rice syrup, turn off heat and whisk in lemon zest. Now place all ingredients for mousse in a blender and puree until smooth. Immediately pour over cooled crust and refrigerate at least 45 minutes, until firm. Begin lemon curd after 30 minutes.
- To prepare lemon curd: Place first 4 ingredients in a pot. Cover, bring to a boil and simmer 2-3 minutes or until agar flakes are dissolved. Whisk in rice syrup, then kuzu. Bring back to a simmer for 2 minutes (if using arrowroot simply remove from heat once clear and thickened, no need to simmer), remove from heat and whisk in lemon zest and juice. Pour over set mousse and refrigerate 20 minutes, until curd is set.
- Slice and serve garnished with fresh berries. Enjoy!