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Lemon-Lime Feijoa Mousse – Makes 3 Serves

Treat yourself to this lemon-lime feijoa mousse, which combines the tanginess of citrus with the delicious sweetness of feijoas.
Course Dessert
Servings 3


  • 5 or 6 large Feijoas or 12 -15 small ones
  • 1 cup of any of your choice of plain yoghurt coconut cream or whipped cream (your mousse will be lighter with at least 1/3c of cream, whipped)
  • 2 tblsp lemon or lime juice or 1 of each
  • 1 tblsp gelatine
  • 2 tbsp boiling water to dissolve gelatine
  • 2 tblsp sugar


  • Scoop the flesh from half of the feijoas.
  • Put in the Omniblend with the washed unpeeled ones, plus the lemon/lime juice and coconut cream or yoghurt if using. Blend briefly – about 15 secs (a little bit chunky adds texture)
  • Add the sugar
  • Dissolve the gelatine in the boiling water.
  • Add to feijoa mix and PULSE a couple of times to combine.
  • Whip the cream and add to the blender. PULSE to combine.
  • Pour into individual serving bowls or a mousse dish or round bowl to set. TIP: line the bowl with cling film to make it easier to get the mousse out and present on a flat plate to serve.
  • Decorate with twisted feijoa slices, grated chocolate and and small amount whipped cream if desired.
  • Put in fridge to set for 4-6 hours.
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