This vegetarian Raspberry Mousse is deliciously light-weight and ethereal. It’s the right mix of sweet and tart that creates for a elaborate, however straightforward dessert!
For me, mousse happens to be a homesick sweet. It takes me back to the summer months of visiting my family in England on my mom’s aspect. Creating weekly journeys to the foodstuff with my grandparents was one in all my favorite things to try and do. The food choice was a touch totally different to what accustomed be} used to here, thus there would invariably be new snacks to undertake. This can be however I discovered my love for mousse.
What I relish regarding mousse is its light-weight and flossy texture that’s full of little air bubbles throughout. It’s actually a singular and chic sweet. Since I’ve solely tried mousses with a chocolate base, I used to be curious see however a fruit seasoned mousse would style.
Mousse is often created with eggs and cream. This vegetarian version options luscious milk and aquafaba, instead. If you’re not at home with the magic of aquafaba, it’s the liquid drained from a will of chickpeas. Trust me, it works wonders as Associate in Nursing egg replacer. You’d ne'er grasp the difference!
Usually, gelatin is employed to line mousse. However I used agar, a plant-based substitute that achieves a similar results.
If your freeze dried raspberries are whole, you’ll add them to the kitchen appliance to make a fine powder. Then, bring your milk and agar to a boil. This activates the agar, permitting the mousse to later set. Once this cools down, you’ll add within the freeze dried raspberry powder, flavourer and sirup. The good factor regarding victimisation freeze dried raspberry is that it packs altogether the fruity flavor and organic process advantages of contemporary fruit while not the additional wet.
INGREDIENTS :
- 1 1/4 ounces freeze dried raspberries (about 1/2 cup processed)
- 1 1/3 cup coconut cream
- 2 teaspoons agar powder
- 4 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 2/3 cup aquafaba (liquid drained from one 15-ounce can chickpeas)
- 1/4 teaspoon cream of tartar
INSTRUCTIONS :
- Place the freeze dried raspberries in a food processor. Pulse until raspberries reach a fine powder. If you prefer a seedless mousse, transfer the raspberry powder to a fine mesh strainer with a bowl underneath. Sift the powder to remove the seeds and set aside.
- Pour the coconut cream into a medium size saucepan. Add the agar and heat over medium heat to activate, whisking until it reaches a boil. Remove from heat immediately. Allow the coconut cream to cool down for about 20 minutes or until room temperature. Whisk in the freeze dried raspberry powder, maple syrup, and vanilla extract.
- Place the aquafaba into a large mixing bowl. Add the cream of tartar. Using an electric mixer on high, whip until stiff peaks appear. This could take about 3-5 minutes. You should be able to hold the bowl above your head and flip it upside down without the aquafaba sliding.
- Use a spatula to gently fold in half of the raspberry coconut cream with the whipped aquafaba. Fold in the remaining half until mixed well. Be careful not to overmix.
- Divide the mixture between 3 glasses. Refrigerate the glasses for at least 4 hours to set. Mousses will keep for up to 2 days stored in the fridge.
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