lingonberry mousse

December 16, 2014

having thrown a christmas lunch catering today I couldn’t help but invent a new desert...(true to my rule “at least one of the dishes has to be never tested before”)

it seems to have gone fine, so I dare to share.


this serves 20 people, so cut amounts in half or forth, depending on the size of your party. I trust it freezes well, so make a big batch and save for next time you get surprise guest or are too lazy to make desert….will serve well as ice cream as well!


1 liter soaked cashews (at least 20 minutes)

grated peel of one lemon

juice of three lemons

1 tbsp vanilla extract

2 dl water

5 dl mashed lingonberries

1 tbsp ground cardamom

1 ½ agave syrup

2 dl coconut oil, carefully melted


mix the cashews, lemon peel, lemon juice, vanilla and some of the water in a highspeed blender, slowly add water and blend until you get a very smooth and fluffy cream.

add the lingonmash, cardamom and agave syrup and keep on mixing, pour over into a food processor if you mixer is not strong enough.

the very last thing you do is slowly drizzle the coconut oil into the mixture, mix until just blended and pour into your favorite desert glasses.


decorate with your favorite raw cookies ;)


ready to eat right away but keeps fresh in the fridge for at least two days.



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