Summer Raspberry Mousse
Servings 3 servings
- 1 1/4ounces freeze-dried raspberries (about 1/2 cup processed)
- 1 1/3cup coconut cream
- 2teaspoons agar powder
- 4tablespoons pure maple syrup
- 1/2teaspoon vanilla extract
- 2/3cup aquafaba (liquid drained from one 15-ounce can chickpeas)
- 1/4 teaspoon cream of tartar
- 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.