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an earl grey mousse recipe & 14 incredible birthday recipes

a white, soft, elegant, tasty and dairy free earl grey mousse recipe, made with coconut milk and coconut cream

earl grey mousse recipe


Time to celebrate! It’s Lab Noon’s birthday party. Saghar, a super talented blogger, photographer and cooker has been delighting us for 1 year now. And we are celebrating the food blogger’s way: cooking and sharing.

So, welcome to Lab Noon’s Virtual Birthday Party (#labnoonbirthdayparty). There are favors too, for virtual (only European, sorry) guests: click here for the giveaway.

My contribution to the birthday party is a delicate, sweet and fresh (it is so hot in Rome these days) Earl Grey Mousse recipe. It is also dairy free, for allergic/intolerant guests.

Happy Birthday Lab Noon!

5.0 from 1 reviews
earl grey tea mousse
serves: 2-4 cups
  • ¼ cup of coconut & rice or just rice milk
  • ¼ cup of coconut cream
  • 2 tablespoons of confectionary sugar
  • 2 tea bags of earl grey
  • 2 egg whites
  • 1 pinch of salt
how to
  1. Bring the coconut & rice milk to a boil, turn off the heat and infuse it with the tea bags for 5 minutes. Add the coconut cream to the milk, mix and let chill, completely.
  2. Place the egg whites, the sugar and the pinch of salt in the mixer bowl and whisk until getting a firm, stiff meringue. Add the meringue to the tea cream, a tablespoon at the time, stirring delicately with a rotatory/vertical movement (use a soft whisk or a wood spoon). Make sure the meringue is completely amalgamated to the tea cream.
  3. Place the final result in 2-4 individual cups and refrigerate overnight.
  4. I decorated the earl grey tea mousse single cups with white chocolate star sprinkles and felt in love with them.

There are many other recipes from fellow food bloggers wishing Lab Noon a very very Happy Birthday, take a peek:

Lab Noon –Lab Noon’s Fruity Birthday Cake

Twigg Studios – Chamomile Apricot Verticle Roll Cake

Hortus Cuisine –Apricot Crostata with Rice Lemon Curd

Foodistan – Cherry Clafoutis (French & English)

Cocinayletras – Torta della nonna. Lab Noon’s Birthday (Eng-Ita)

Celeste Cucina – Ciambelline alla lavanda con glassa alle more

Foolproof Living – Summer Berry Tart

Mykitchenkiosk – Mini Chocolate Pavlovas with Blueberries

My daily sourdough bread – Sourdough Lemon Poppy Seed Bread Cake with Lemon Icing

La Panificatrice Folle – Syllabub ai Frutti di Bosco

Rustica Retro – Passionfruit Sponge

Vermilion Roots – Pandan Coconut Cake with Kaya

Gretchen Gretchen – Cooling Watermelon Cakes

Persian Foodie – Orange blossom Cupcakes


Smile! You’re about to be a Delighted, Terrific Italian Gourmet.

a Cool Little Italian Food Mag is waiting for you!


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  1. This is stunning! But I’m in fact allergic to coconut 🙁 To substitute back for regular dairy products, would that be a 1:1? I think full-fat heavy cream whips better than coconut, so on second thought, would I use less?

    Any help appreciated, thank you!

    • Hi Alexi, I would use the same quantity or just a little less, when I adapted the recipe from regular mousse I kept almost the same quantities. If you try, please let me know. If I try it I’ll let you know too

  2. What a delicious and clever dairy-free dessert! I will have to give this a try. I love anything tea flavoured 🙂

  3. Dear Claudia!
    How cute this mousse is! I love the tiny stars and the fact that’s it’s dairy free.
    Thanks again for joining this virtual party 🙂

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