Strawberry Aquafaba Mousse
This vegan strawberry mousse is super light, airy, and packed with an INTENSE strawberry flavor! Made with just 6 ingredients and naturally sweetened, it’s the perfect summer dessert!
Ingredients
- 7 ounces fresh strawberries (the sweetest you can find)
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract or seeds from one vanilla bean
- 2/3 cup coconut cream
- 1 tsp agar powder
- 1/4 cup aquafaba (the liquid from a can of cooked chickpeas)
- toppings: coconut cream, chocolate shavings, fresh strawberries
Instructions
Blend the strawberries
- Rinse the strawberries. Start by rinsing the strawberries under cold water. Drain them well and pat them dry using kitchen paper towels. Pluck the stems off with your hand.
- Blend them. Transfer the strawberries, maple syrup, and vanilla extract to a blender. Blend on high speed until smooth. You should get a thin juice. Transfer the strawberry juice to a mixing bowl and set aside.
Activate the agar
- Heat the coconut cream. Add the coconut cream and agar powder to a medium saucepan. Heat over medium heat, whisking constantly to dissolve the agar. Remove from the heat as soon as it starts boiling.
- Combine with the strawberry juice. Pour the hot coconut cream into the strawberry juice bowl and whisk to combine. Let cool for about 20 minutes or until just warm. It should not be too hot, or it will collapse the aquafaba later. You shouldn’t let it cool for too long either, or it will harden.
Whip the aquafaba
- Drain the chickpeas. If you haven’t already, drain the chickpeas from the can and reserve the juice (aquafaba).
- Whip to stiff peaks. Transfer 1/4 cup of aquafaba to a large mixing bowl or stand mixer. Use either an electric whisk or a stand mixer fitted with the whisk attachment to whip the aquafaba until it forms stiff peaks. This step will take up to 5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape.
Combine
- Transfer the strawberry mixture to the aquafaba. Pour half of the coconut strawberry juice into the bowl containing the aquafaba and carefully fold it using a spatula. Once fully combined, pour the remaining strawberry juice and fold again until the juice is completely integrated into the aquafaba. Try not to overmix. Stop as soon as it’s combined and no juice remains at the bottom of the bowl. The batter should be very light and fluffy.
- Transfer to jars. Using a spoon, transfer the strawberry mousse to ramekins or jars. Cover with plastic film and refrigerate for at least 3 hours before enjoying! The mousse will firm up as it cools.
- These mousses can be kept in the refrigerator for up to 2 days. After that, they will start to lose their airy texture.
Notes
Enjoy within 2 days.
For optimal texture, I highly recommend enjoying this mousse within 2 days. After that, it tends to lose its airy texture and become more liquid.All ingredients must be at room temperature.
It's essential that your strawberries and aquafaba are at room temperature. If they are cold, the agar will set before you have time to incorporate it with aquafaba.Add a pop of color.
These mousses are very light pink. If you want them to be more colorful, stir half a teaspoon of beetroot powder when blending the strawberries. I didn't use any, as it looked more natural this way. You could also use half strawberries and half raspberries - I tried it, and the color was a bit pinker.Nutrition
Serving: 1 serving | Calories: 207 kcal | Carbohydrates: 38.2 g | Protein: 1 g | Fat: 6.4 g | Saturated Fat: 6 g | Sodium: 18 mg | Potassium: 172 mg | Fiber: 1.2 g | Sugar: 34.4 g | Calcium: 17 mg | Iron: 1 mg