Strawberry Aquafaba Mousse (Print Version)
# Ingredients:
→ Base
01 -
200g fresh strawberries (the sweetest you can find)
02 -
60ml maple syrup
03 -
1/2 tsp vanilla extract or seeds from one vanilla bean
04 -
160ml coconut cream
05 -
1 tsp agar powder
06 -
60ml aquafaba (liquid from a can of cooked chickpeas)
→ Toppings
07 -
Coconut cream
08 -
Chocolate shavings
09 -
Fresh strawberries
# Instructions:
01 -
Rinse strawberries under cold water, drain well and pat dry with kitchen paper. Remove stems by hand.
02 -
Transfer strawberries, maple syrup, and vanilla extract to a blender. Blend on high speed until completely smooth. Transfer the strawberry mixture to a mixing bowl and set aside.
03 -
Combine coconut cream and agar powder in a medium saucepan. Heat over medium heat, whisking constantly until agar dissolves. Remove from heat immediately when mixture begins to boil.
04 -
Pour the hot coconut cream into the strawberry mixture and whisk thoroughly. Allow to cool for approximately 20 minutes until just warm. The mixture should not be too hot or it will deflate the aquafaba, but don't let it cool completely or it will solidify.
05 -
Transfer 60ml of aquafaba to a large mixing bowl or stand mixer. Using an electric whisk or stand mixer with whisk attachment, beat until stiff peaks form (approximately 5 minutes). The aquafaba should hold its shape when the bowl is inverted.
06 -
Pour half of the strawberry-coconut mixture into the whipped aquafaba and gently fold with a spatula. Add the remaining mixture and continue folding until fully incorporated with no liquid remaining at the bottom. Take care not to overmix. The resulting mousse should be light and airy.
07 -
Spoon the mousse into ramekins or serving jars. Cover with plastic wrap and refrigerate for at least 3 hours before serving. The mousse will firm up as it chills and can be stored in the refrigerator for up to 2 days before it begins to lose its airy texture.
# Notes:
01 -
For best results, use the sweetest strawberries available to enhance the natural flavor of the mousse.
02 -
Aquafaba is the liquid from canned chickpeas and serves as an excellent egg white substitute in vegan recipes.
03 -
The mousse will begin to lose its light texture after 2 days in the refrigerator.