“Irish Cream Mousse with Lemon Curd Drizzle (Paleo-Friendly)”

Allergens

Eggs, Dairy (in optional whiskey)

Ingredients

• 1 cup coconut cream
• 4 large eggs, separated
• 2 tablespoons honey
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon sea salt
• 2 tablespoons lemon juice, freshly squeezed
• 1/4 cup coconut flour
• 1/4 cup Irish whiskey (optional)
• Fresh berries for garnish

Instructions

1. In a large mixing bowl, combine the coconut cream and egg yolks. Whisk until smooth and creamy. Add honey, vanilla extract, and sea salt to the mixture, stirring until fully incorporated. In another bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the coconut cream mixture, taking care not to deflate them. Whisk together the lemon juice and Irish whiskey (if using) in a separate bowl. Add this mixture to the mousse, folding gently until fully combined. Finally, sift in the coconut flour and continue folding until evenly distributed throughout the mousse. Divide the Irish Cream mousse into two serving glasses or dessert dishes, smoothing the tops with a spatula for a polished look. In a separate bowl, whisk together the lemon juice, honey, and egg yolks to create the lemon curd. Heat gently in a saucepan until it thickens, stirring constantly to avoid burning. Remove from heat and let cool completely. Drizzle the cooled lemon curd over the Irish Cream mousse and garnish with fresh berries.

Chef’s Insight

The combination of Irish Cream mousse and lemon curd creates a delightful contrast of flavors and textures, making this dessert perfect for any gathering or special occasion.

Notes

Make sure to use high-quality coconut cream for the best texture.