Valentine’s Day is a perfect excuse to make something nice 💓
Romance is sweet but true love is mousse😍
This time I decided to make something different – Vegan Strawberry Mousse. But this one has a twist – it’s made with chickpea water! Since strawberries are in season so had to use them in my favorite dessert💃
What’s better than strawberries to express your love?🍓
This Strawberry Mousse recipe is to die for. Super light and airy, literally melts in your mouth! Made with fresh strawberries and coconut cream, it has the best sweet and fresh flavour😍😋
It’s almost impossible to go wrong with this strawberry mousse! 😋
Prepration Time : 10 mins
Chilling Time: 3 – 4 hrs
Servings: 5
Ingredients:
● 1 cup Strawberries, frozen
●1/2 cup Aquafaba
●1 cup Coconut Cream thick, use the cream part and not the water
●2 tbsp Maple syrup
Directions:
●Defrost the frozen strawberries in the microwave.
●Whisk the aquafaba (liquid leftover from cooked chickpeas) with electric mixer. For ease, I obtain the aquafaba from a can of unsalted chickpeas. Whisk the aquafaba for 5-6 minutes to achieve a medium-stiff peak. Transfer to a large mixing bowl and set aside.
●Now, whisk the coconut cream for 3-4 minutes. Add this to the whipped aquafaba, but don’t mix. Make sure you don’t shake the coconut cream can . Also, store it in refrigerator and not freezer.
●Puree the strawberries with maple syrup in a blender.
●Fold the strawberry puree into the whipped aquafaba and coconut cream. Be gentle and take your time to ensure everything is combined well. This gentle folding is what will give your strawberry mousse that delicate and fluffy consistency.
●Transfer into small or medium glass and refrigerate for at least three to four hours.
Mitsu's Food Journal 