Look what I made for you! Scrumptious, sumptuous, pink, fluffy, berry mousse. It’s vegan (obviously), gluten-free, and free from refined sugars, so everyone can have some.Vegan Berry Mousse topped with fresh berries

As some of you know, I was booked into a raw vegan dessert chef’s course in Barcelona which was due to take place last month. The course was sadly cancelled, and I missed five days of highly anticipated dessert-induced euphoria.

One of the things I was excited about learning on the course was how to use different ingredients for various purposes. So, I’ve started experimenting on my own. Agar agar is the first ingredient I’ve decided to master.Vegan berry mousse

Since raspberries are plentiful and cheap in Paris at the moment this mousse was my first foray into the world of agar. Light, fluffy and summery, it can be served in glasses or dishes, or if you have moulds you could turn it out like a panna cotta.

I wanted something that was really fresh and let the natural berry flavour sing, I went fairly light on the maple syrup. I recommend starting with a couple of tablespoons, tasting, and adding a little more if you like  a slightly sweeter dessert.

Bon apetit!IMG_9269_Y

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Summer Berry Mousse

Course Dessert
Cuisine gluten free, raw, vegan
Keyword berry mousse, healthy dessert
Prep Time 15 minutes
Servings 6

Ingredients

  • 500 g berries, hulled (I used half strawberries and half raspberries)
  • 1 can coconut milk (400 ml)
  • 1 tbsp lemon juice
  • 3-5 tbsp maple syrup (to taste)
  • 3 tbsp coconut oil (melted)
  • 4 g agar powder
  • 75 ml water (cool)

Instructions

  1. Place the agar powder and water in a small saucepan and whisk until the agar is dissolved. Then turn on to medium heat and bring to a simmer.

  2. Meanwhile, blend all other ingredients well.

  3. From this point, you'll need to work fairly quickly so the mix doesn't have time to separate. Have your glasses or moulds ready.

  4. Once the agar mixture has simmered for a minute or two, add it to the blender. Give it a quick blend, then pour the mixture straight into the glasses.

  5. Refrigerate for two hours. Either serve in glasses, or if you've used moulds, turn onto plates immediately before serving. Serve chilled, with extra berries and vegan cream if you like.

    The mousse will keep in the fridge for a couple of days.