Vegan Raspberry Mousse
Fruity, light and really perfect as a summer dessert. Bursting with fresh raspberrys and coconut.
- 80 ml aquafaba
- 150 g coconut cream
- 1 tsp lemon juice
- 50 g caster sugar
- 240 g raspberries
- 1 tsp vanilla extract
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.