Other times, though, I’m all about low-lift no-bake desserts. This four-ingredient lemon mousse is one of those treats. As spring warms us up after a dreary winter and the transition to summer ...

she writes in her forthcoming cookbook, “Seasons of Greens” (Weldon Owen, $45). Vegan Lemon Mousse with Cherry Compote Serves 4 INGREDIENTS For the mousse: 6 ounces (170 g) food-grade cocoa ...

The lemon juice will stabilise the egg whites ... the air bubbles and the mousse will be dense. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2–3 hours, or until ...

Refrigerate the mousse overnight until firm. Savory green chutney brings bright, fresh flavor to a simple roasted chicken for Passover Celebrate Spring with a gluten-free lemon cake Recipe ...

Refrigerate the mousse overnight until firm. To make the compote, combine the pitted cherries, sugar, lemon zest and juice, and cornstarch in a small saucepan. Bring the mixture to a boil slowly ...