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Vegan raspberry mousse

Vegan Raspberry Mousse

Thompson & Morgan
Fruity, light and really perfect as a summer dessert. Bursting with fresh raspberrys and coconut.
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Servings 4

Ingredients
  

  • 80 ml aquafaba
  • 150 g coconut cream
  • 1 tsp lemon juice
  • 50 g caster sugar
  • 240 g raspberries
  • 1 tsp vanilla extract

Instructions
 

  • Wash, then sieve your raspberries over a small bowl to get rid of the seeds and create a raspberry puree.
  • Whisk the vanilla extract and coconut cream together in a bowl or use a blender. When done, put to one side.
  • Place the aquafaba in a clean glass or metal bowl. Add a teaspoon of lemon juice. and whisk into stiff peaks.
  • Slowly add the sugar to the whipped aquafaba, whipping well after each addition
  • Fold the stiff aquafaba into the raspberry mixture until the two are well mixed. Be careful not to knock the air out of the mixture. The mixture may deflate a little bit, but that’s normal. Divide the mixture between 4 glasses and place them in the fridge for at least 8 hours (or overnight) to set.
  • Once the mousse has set, top with fresh raspberries just before serving. Eat within 2 days.
Keyword dessert, mousse, raspberries, raspberry
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