Strawberry Mousse

I am definitely still on the Chicpea theme. First I showed you how the brine from this can of beans works like an egg, binding ingredients and creating a nice sheen on bread. Then I used the beans themselves in a smoky soup. Now I’m using the magical chicpea Aquafaba to replace egg whites in this Strawberry Mousse. Lets just take a quick look at what is going to happen…

I mean comeon! Aren’t you dying to whip some up right now, just to see the magic?! I broke down the recipe so that you can play around with it yourself. Try it with a blueberry coulis, or raspberries. You could even add some fresh fruit chunks suspended in there too.

Its really light and fluffy, so its a great dessert when its warm out. And check out the ingredient list- its pretty darn low in calories too. So to all those creative cooks out there, give this a try. At least whip up the aquafaba. Your kids will be amazed!

Ingredients:

Strawberry Coulis 

1 pint Organic Strawberries

Juice of 1/2 lemon

2 Tablespoons Brown Sugar

Gelled Pudding Base 

3/4 cup soymilk

1/4 cups maple syrup

pinch salt

3 teaspoons agar flakes

1 Tablespoon kuzu (measure in rock form- do not grind first)

½ cup water

Whipped Aquafaba

1/2 cup chicpea brine

1/2 cup powdered sugar, sifted

1 teaspoon vanilla

Procedure:

Place strawberries, lemon juice and brown sugar in a blender, and puree. Pour into a saucepan and bring just to the boil. Reduce heat to a simmer and cook until reduced to 1 1/2 cups, about 40 minutes.

In another saucepan, add soy milk, maple syrup, salt and agar flakes. Allow the agar to ‘bloom’ (or soften) for 10 minutes.  Bring just to a boil then lower heat and simmer until the flakes are fully dissolved, about 20 minutes.

Add the strawberry mixture to the saucepan. In a small bowl, dissolve the kuzu fully in the water. Add to the saucepan and cook until slightly thickened, about 5 minutes.

Take off heat. Pour into a glass bowl and chill in the refrigerator to at least room temperature. About 1 hour.

In a stand mixer, add 1/2 cup of the chickpea brine (aquafaba) and beat for 10-15 minutes.

Add cream of tarter, vanilla extract, and powdered sugar, mixing well after each addition. Beat another 5 minutes. Pour out into a bowl and refrigerate until ready to use.

Once, the strawberry mix has cooled to at least room temp, spoon it out into a stand mixer and whip  until creamy. Carefully fold in the aquafaba foam.

Pour into 6 cups and chill for about 2 hours or until firm. Serve!