Sugar free, Gluten Free, Paleo

These lemon raspberry mousse cups are fantastic. A crunchy cheesecake like biscuit base, with a tart lemon raspberry filling and a light creamy mousse top. Sugar free, Gluten Free, and Paleo - these qualify for breakfast! (what a perfect start for valentines day huh?)

This recipe made 8 shot glasses (which were 80ml dessert size)

Lemon Raspberry Mousse Cups - Paleo, Sugar free, Gluten free

Ingredients

Biscuit Crumb Base

  • 40g coconut flour
  • 40g almonds / almond meal
  • 25g butter, melted

Alternatively, you can use any nut meal or flours you have on hand to make up 80g.

 

Combine the coconut flour and almonds in a food processor and grind until fine. 

Lemon Raspberry Mousse Cups - Paleo, Sugar free, Gluten free

 

Spread out onto a baking tray and bake at 180 for 5 - 8 mins until it starts to turn golden brown. 

Lemon Raspberry Mousse Cups - Paleo, Sugar free, Gluten free


Return the flour and nuts to the processor, add melted butter and mix until combined. Set aside.

Lemon Raspberry Mousse Cups - Paleo, Sugar free, Gluten free

Ingredients

Lemon Raspberry Layer

  • 200g Raspberries
  • 1/2 cup lemon juice
  • 30g butter
  • 1 tsp Natvia (or other sweetener of your choice, you could leave it out if you like)
  • 2 egg yolks
  • 1/2 tsp gelatin
  • 2 tsp cold water

 

Simmer the raspberries in a saucepan for 5 - 10 mins until soft. Push through a fine sieve to remove seeds and create a coulis. Set coulis aside.

In a small cup, sprinkle the gelatin over the water and set aside to bloom/start to dissolve.

Lemon Raspberry Mousse Cups - Paleo, Sugar free, Gluten free

 

Lightly whisk two egg yolks and sweetener and set aside.

Place butter and lemon juice in a saucepan and bring to the boil. Remove from heat and whisk through the yolks. Return to a medium heat and stir until thickened slightly.

Lemon Raspberry Mousse Cups - Paleo, Sugar free, Gluten free


Mix through 1/3 cup of your reserved raspberry coulis as well as your gelatin. Stir until the gelatin is well combined and not lumpy at all.

Place mixture in the fridge for 30 mins or so to cool.

Ingredients

Mousse Layer

  • 150g pure cream (min 35% milk fat)
  • 2 egg whites
  • 2 tsp Natvia (or other sweetener of your choice, you could leave it out if you like)

 

Whip the cream and set aside.

Whisk the egg yolks until soft peaks form. Add sweetener and continue whisking for around 30 - 60 seconds on high until peaks stiffen.

Fold cream and egg whites together.

Assembly

Place a spoonful of biscuit base in each cup and press down (I used the handle end of a wooden spoon which worked great).

Lemon Raspberry Mousse Cups - Paleo, Sugar free, Gluten free


Pour in the raspberry lemon layer until half full, then pipe the mousse layer on top (I used a 1M piping tip, but you could spoon it in just as easily).

Top with a Raspberry to garnish. Place in the fridge for a few hours to set the raspberry layer (not a required step, I was straight into it while runny!).

Lemon Raspberry Mousse Cups - Paleo, Sugar free, Gluten free