Vegan Strawberry Mousse
Spoonsparrow vegan strawberry mousse: We whip aquafaba into a vegan egg white foam that gives this summer dessert its airy texture!
Ingredients
- 200 g strawberries
- 3 tbsp powdered sugar from raw cane sugar
- 4 g agar-agar (equivalent to 3 gelatin sheets)
- 0.25 tsp vanilla powder
- 200 g unsweetened soy quark
- 1 can chickpeas (only aquafaba)
- 0.25 tsp locust bean gum
- Mini sugar hearts (for garnish)
Instructions
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1.
Clean, wash and finely puree the strawberries. Add strawberry purée with 2 tbsp powdered sugar, agar-agar and vanilla to a small pot and simmer for about 2–3 minutes over medium heat. Remove from heat, add soy quark and stir well.
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2.
Drain the chickpeas and reserve the liquid (aquafaba); use the chickpeas elsewhere. Whip 80 ml aquafaba with a hand mixer on high speed for 4–5 minutes, then sift in powdered sugar and locust bean gum while the machine runs. Continue whipping for another 4–5 minutes until an egg‑white‑like mass forms.
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3.
Fold half of the strawberry mixture into the chickpea foam. Then gradually add the remaining part, stirring gently so the chickpea foam does not collapse. Spoon the vegan strawberry mousse into four paper cups and chill for at least one hour. Serve garnished with sugar hearts if desired.
