Vegan no-bake lemon-mousse mini pies.
The crust was made with ginger cookies and the mousse with a cashew-base lemon custard and aquafaba. The pies are not as neat as I would have liked them to be. Let’s call them rustic ;). Next time, I will try to pipe the lemon mousse, which should hopefully result in a much neater presentation :).
This recipe is a twist on the recipe I posted earlier this week for a no-bake lemon pie, which contains the recipe for the base and the lemon custard https://m.facebook.com/story.php?story_fbid=676965175976929&id=540722306267884
Here are the tweaks. Instead of graham crackers, use ginger cookies. You will also need about 250 ml/1 cup COLD aquafaba and 1 tsp agar agar. No need for the gelatine ingredients. I used a muffin tin for the mini pies, but had left over crust and custard so I also filled two mini springform baking tins. Placing strips of parchment paper in the muffin tins makes it a lot easier to take out the mini pies when they are done.
After placing the crust in the tins, place the muffin tray in the freezer to aid with firming up the base. After the lemon custard is made, spoon a dollop hot custard on every base and more or less smoothen it out with the back of a spoon. Place muffin tin back in the freezer. Let the rest of the lemon custard cool down, stirring regularly to prevent a “skin.”
When the custard is close to room temperature, place 3/4 cup COLD aquafaba (place aquafaba in the fridge the previous night) in your kitchen machine – or bowl if you use an electric whisk – together with a pinch of cream of tartar and 90 grams/3.5 oz confectioners sugar. Run your kitchen machine on low.
Meanwhile, add 100 ml/3.4 fluid oz aquafaba and 1 tsp of agar agar to a saucepan and bring to a rolling boil for two minutes. Add this to the aquafaba in your kitchen machine, while the machine is running. Change the speed to high and whish until the aquafaba is completely firm. Gentle incorporate beaten aquafaba in the lemon custard. I did not use all the aquafaba and could have used the leftover to make some chocolate mousse as well :).
Spoon lemon mousse over the ginger-crust/lemon custard base. Return to freezer for about 30 minutes before transferring to fridge.
Decorate with lemon zest and fresh thyme leaves or lime zest.