Strawberry Mousse

Step 1

You can watch the video in the post for visual instructions.Add chopped and hulled strawberries to a saucepan. Stir in agar powder and maple syrup. Bring to a boil and let simmer for about 3 minutes on low to medium heat. Then quickly add the mixture to a blender.

Step 2

Process the silken tofu, the strawberry mixture, and the vanilla extract in the blender (a food processor works too) until completely smooth and creamy. Set aside but leave the mixture in the blender.

Step 3

Open a can of chickpeas and pour 1/4 cup of the liquid (aquafaba) into a clean and grease-free mixing bowl or a large shaker bottle. Whip it up with an electric hand mixer for about 5 minutes.

Step 4

Then add lemon juice or lime juice and whip for a further 1-2 minutes. Once ready the aquafaba should be stiff and you should be able to turn the bowl upside down.

Step 5

Blend the strawberry mixture again for a few seconds (as it might have firmed up a little). Then fold the whipped up aquafaba into the strawberry mixture until just combined (do not mix or blend, just fold).

Step 6

Pour into clean glass jars and refrigerate until set. This normally takes a few hours. You can also refrigerate the jars overnight or freeze them for 45-60 minutes until firmed up. Enjoy!