Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse and dry fresh strawberries, remove stems. Blend strawberries with maple syrup and vanilla extract until smooth.
- In a saucepan, heat coconut cream and agar powder over low heat, whisking until agar dissolves without boiling.
- Pour the warm coconut cream mixture into the strawberry puree and whisk until combined, cooling to lukewarm.
- In a clean bowl, whip aquafaba on high speed for about 5 minutes until stiff peaks form.
- Gently fold the lukewarm strawberry mixture into the whipped aquafaba until just combined.
- Spoon the mousse into ramekins, cover, and refrigerate for at least 3 hours until set.
Nutrition
Notes
Ensure all ingredients are at room temperature for optimal whipping. Serve within 2 days for best texture.
