With so many children having an intolerance to eggs these days Kate has made up a very quick and simple recipe for an eggless mousse.
(Don’t worry the children have loads of eggs in other meals)
1kg full fat greek yoghurt
600ml double cream
200ml Agave nectar or maple syrup
Thoroughly wash the lemons then zest and juice them. In a large bowl whisk the double cream till it’s very stiff but not butter. Add the nectar, lemon zest, and juice whilst still whisking.
Then stir through the greek yoghurt trying not to knock the cream back down.
Serve with a ginger snap.
Its lemony loveliness 🍋🍋🍋