If you’re looking for a light, airy dessert with refreshing flavors, learning how to make a mousse is a must. This no-bake dessert is amazing for picnics, get-togethers or summer evenings on the balcony with a good podcast.
I’ve created a variation of this mousse recipe for the upcoming summer menu at the fine dining vegan restaurant I work at; there I paired it with a delicious pavlova, rum-infused berries and a mint-lime sorbet, in honor of the classic Mojito.
I’m excited for you to try the strawberry version of the mousse, creating your own restaurant quality dessert in your own home.
I love this recipe because it’s easily customizable, which means you can replace the strawberries with any other fruit, herb or spice.
Mastering this vegan mousse won’t be hard as long as you apply these key tips.
Here’s how to make vegan mousse like a chef:
Agar-Agar Preparation: Ensure proper preparation of agar-agar by dissolving it completely in a liquid before incorporating it into the mousse mixture. This step prevents any grittiness or uneven texture in the final product. Agar-agar sets quickly, so work efficiently once it’s added to achieve the desired consistency without allowing it to solidify prematurely.
Whipping Technique: Whip the cold cream until it reaches stiff peaks, ensuring it holds its structure once combined with other ingredients. Gentle folding techniques are crucial to maintain the mousse’s fluffiness while incorporating other components, such as the strawberry compote, without deflating the mixture.
Chilling Time: Allow sufficient chilling time for the mousse to set properly in the refrigerator. This step is crucial for achieving the desired firmness and texture. Aim for a minimum chill time as specified in the recipe to ensure the mousse holds its shape when served. Additionally, consider individual portioning for quicker chilling and elegant presentation.
This recipe has 4 servings.
Ingredients
- 25 ml soy milk
- 30 g sugar
- 10 ml lemon juice
- 1.2 g agar-agar
- 150 ml soy yogurt
- zest from 1/2 lemon
- 30 g strawberries
- 100 ml whipping cream
Method
- In a sauce pot mix the milk, sugar, lemon juice and agar. Bring it to boil while whisking and simmer for 2 minutes. Set aside.
- Finely dice the strawberries and cook over low heat until they break down into a sauce.
- Add the yogurt to be milk, sugar, lemon juice and agar mix and combine.
- Whip the whipping cream according to the instructions on the package.
- Gently add the whipped cream to the yogurt mix and fold carefully.
- Portion the mousse and let it set in the fridge overnight.
- Top with fresh strawberries, mint leaves and enjoy!