Raspberry Mousse
Raspberry Mousse
Ingredients
For the Fruit Base
- 1 1/2 cups raspberries, fresh or frozen
- 2 tablespoons maple syrup, or agave
- 1 teaspoon lemon juice
For the Fluff (Aquafaba)
- 1/2 cup chickpea liquid, from one 15 ounce can, chilled
- 1/4 teaspoon cream of tartar
For the Cream
- 1/2 cup full-fat coconut milk, chilled, thick white part only from the top of the can, or vegan heavy whipping cream like Silk
For the Sweetener
- 1/3 cup powdered sugar, adjust to your sweetness preference
For Garnish (Optional)
- fresh raspberries, as needed
- mint sprig, as needed
- dairy-free chocolate shavings, as needed
Instructions
- 1
Make the Raspberry Coulis: In a small saucepan over medium heat, combine the raspberries, maple syrup, and lemon juice. Simmer for 5–8 minutes, mashing the berries as they soften.
⏱️ 8 min
- 2
Strain the coulis: Press the mixture through a fine-mesh sieve into a bowl to remove the seeds. You should have a smooth, concentrated puree. Let it cool completely in the fridge (this will take at least 30 minutes).
⏱️ 35 min
- 3
Whip the Aquafaba: In a clean glass or metal bowl, beat the chilled chickpea liquid and cream of tartar with a hand mixer or stand mixer on high speed. Once it becomes foamy, gradually add the powdered sugar. Continue whipping for 5–8 minutes until it forms stiff, glossy peaks (it should look like marshmallow fluff).
⏱️ 8 min
- 4
Whip the Cream: In a separate bowl, whip the thick coconut cream or vegan heavy cream until light and fluffy.
⏱️ 5 min
- 5
Fold it Together: Gently fold the cooled raspberry puree into the whipped cream. Then, very carefully fold that mixture into the whipped aquafaba. Use a slow "under-and-over" motion so you don't deflate the air bubbles.
⏱️ 7 min
- 6
Chill: Spoon the mousse into individual ramekins or glasses. Refrigerate for at least 2–4 hours (or overnight) to set.
⏱️ 240 min
- 7
Serve: Garnish with fresh raspberries, a sprig of mint, or some dairy-free chocolate shavings, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Mousse
For the Fruit Base
- 1 1/2 cups raspberries, fresh or frozen
- 2 tablespoons maple syrup, or agave
- 1 teaspoon lemon juice
For the Fluff (Aquafaba)
- 1/2 cup chickpea liquid, from one 15 ounce can, chilled
- 1/4 teaspoon cream of tartar
For the Cream
- 1/2 cup full-fat coconut milk, chilled, thick white part only from the top of the can, or vegan heavy whipping cream like Silk
For the Sweetener
- 1/3 cup powdered sugar, adjust to your sweetness preference
For Garnish (Optional)
- fresh raspberries, as needed
- mint sprig, as needed
- dairy-free chocolate shavings, as needed
Instructions
- 1
Make the Raspberry Coulis: In a small saucepan over medium heat, combine the raspberries, maple syrup, and lemon juice. Simmer for 5–8 minutes, mashing the berries as they soften.
⏱️ 8 min - 2
Strain the coulis: Press the mixture through a fine-mesh sieve into a bowl to remove the seeds. You should have a smooth, concentrated puree. Let it cool completely in the fridge (this will take at least 30 minutes).
⏱️ 35 min - 3
Whip the Aquafaba: In a clean glass or metal bowl, beat the chilled chickpea liquid and cream of tartar with a hand mixer or stand mixer on high speed. Once it becomes foamy, gradually add the powdered sugar. Continue whipping for 5–8 minutes until it forms stiff, glossy peaks (it should look like marshmallow fluff).
⏱️ 8 min - 4
Whip the Cream: In a separate bowl, whip the thick coconut cream or vegan heavy cream until light and fluffy.
⏱️ 5 min - 5
Fold it Together: Gently fold the cooled raspberry puree into the whipped cream. Then, very carefully fold that mixture into the whipped aquafaba. Use a slow "under-and-over" motion so you don't deflate the air bubbles.
⏱️ 7 min - 6
Chill: Spoon the mousse into individual ramekins or glasses. Refrigerate for at least 2–4 hours (or overnight) to set.
⏱️ 240 min - 7
Serve: Garnish with fresh raspberries, a sprig of mint, or some dairy-free chocolate shavings, if desired.
⏱️ 5 min