Strawberry mousse (Vegan)
In addition to the use of avocado in our chocolate mousse, we have now discovered the silken tofu and aquafaba as the basis for desserts. You can use silken tofu in place of the mixed cream and egg whites that predominate in other mousses. We are making strawberry mousse here, but with about the same recipe you can of course also make raspberry mousse, blueberry mousse or another fruit mousse.
Porties:
Ingrediënten
- 60 ml aquafaba (this is the liquid left over when you drain a jar of chickpeas)
- 1 tsp maple syrup
- 1 tsp lemon juice
- 200 gr silken tofu
- 200 gr strawberries, raspberries, peaches, blueberries or other soft fruits
- 1 tsp agar agar
- 1 tsp vanilla extract
Instructies
- Beat the aquafaba stiff, just like egg white. Use a completely degreased bowl and mixer for this. We always rub it with a slice of lemon to remove all the fat. Whipping Aquafaba stiff takes much longer than whipping egg whites. When it gets a little stiff, add the maple syrup.
- Puree the cleaned strawberries. Heat the strawberry puree and add the agar agar. Agar agar is needed to make the mousse firm and will only work if you heat it for a few minutes. Stir well until you feel the puree firm up a bit. Let the puree cool to room temperature.
- Mix the cooled puree with the silken tofu and stir well.
- Carefully fold the aquafaba into the puree. Do not stir, we want to keep the fluffiness in the mousse.
- Taste and decide if you want to add the maple syrup and vanilla extract or if the fruit already has enough flavor on its own.
- Spoon the mousse into nice glasses and let it set in the fridge for at least an hour, preferably a few hours.
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