This light and refreshing strawberry mousse is fabulous when served on a hot summers day, enjoyed with friends. The recipe is also gluten free, dairy free and vegan! Try it with the strawberry fèves as in the recipe below or if you wish the passionfruit fèves can also be used.

Serves 6

¾ cup filtered water
250g Valrhona strawberry inspiration fèves
½ cup aquafaba – this is the liquid from a jar of chickpeas (use the chickpeas for another recipe, such as a dip or salad)
1/8 tsp cream of tartar
½ cup gluten free icing sugar, sifted
½ tsp Heilala pure vanilla paste

Place water and fèves into a saucepan set over medium-low heat. Whisk gently until chocolate is fully melted and mixture is smooth. Transfer mixture to a bowl; set bowl in a larger bowl partly filled with iced water. Whisk by hand for 2-3 minutes until the mixture cools and thickens.

Place the aquafaba into another bowl and use an electric mixer to whisk to stiff peaks (as you would for meringue, as it acts like egg whites). Fold half the aquafaba into the inspiration mixture to form a mousse. Pour the mousse into six serving glasses, cover and refrigerate.

Add the icing sugar to the remaining aquafaba and continue whisking for at least 5 minutes or until the mixture is very thick and glossy. Add the vanilla paste and whisk for another minute to incorporate. Dollop some aquafaba crema on top of each mousse and serve immediately.

Note that aquafaba crema needs to be served straight away, as it will lose volume fairly quickly.

Recipe by Julie Le Clerc

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