Nickel Allergy Friendly Vegan Strawberry Mousse
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Learn more →Ingredients
4 servings
For the strawberry base
- 1 lb fresh strawberries, hulled and halved
- 3 tbsp maple syrup, divided
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 1 tsp agar-agar powder
- 2 tbsp cold water
- 1 tsp fresh lemon juice
For the whipped coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp maple syrupChef's tipUse the same amount; honey is a little thicker and slightly sweeter.
- ½ tsp vanilla extract
For the whipped aquafaba
- ¾ cup aquafaba (liquid from 1 can of chickpeas)
- ¼ tsp cream of tartar
For serving
- fresh strawberries, sliced (optional)
Instructions
- 1
Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solidified cream from the top into the bowl of a stand mixer or a large mixing bowl, leaving the watery liquid behind. Refrigerate the bowl with the coconut cream for 10 minutes while you prepare the strawberry base.
- 2
Combine the strawberries and 2 tablespoons of the maple syrup in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices, about 6–8 minutes. Transfer to a blender or food processor and blend until completely smooth, then pass through a fine-mesh strainer into a bowl, pressing with a spatula to extract as much purée as possible. Discard the solids. You should have about 1 cup of purée.
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