There's nothing like a mousse is there, but in my opinion there is a real lack of good vegan mousse options. The light as air texture of a mousse makes for the perfect dessert after a filling meal, and it's a pudding that i've always had a fondness for, especially fruity flavoured mousses.
I have an amazing chocolate mousse recipe in my cookbook that uses aquafaba, but it's difficult to get the right texture out of aquafaba if you're not using chocolate. After all it's the cocoa solids that give the mouse structure and you don't end up with a puddle of mousse rather than an airy container of fluffy clouds.
But I think I've cracked it! This vegan mousse recipe uses a slightly unusual ingredient but it's one that is completely natural and fairly common in Japan and China. Kuzu is a chalky textured starchy powder that is extracted from the root of the kuzu plant (do be aware that the kuzu plant is related to the pea family so you may wish to avoid if you have a pea allergy). Whilst kuzu root is used a lot in Chinese medicine it is also used as a starch and gelling agent in cooking. It's a really weird substance because it looks like lumps of chalk but dissolves in cold water and then once heated leave a totally clear finish.
So the theory behind this recipe is a puree is thickened with the kuzu and then whipped into dairy-free cream with a bit of icing sugar and you end up with an amazing light and airy fruity mousse that holds well for up to about 3 days (any longer and it dries out a bit but it still stays light and fluffy and delicious!)
Honestly, you need to try this recipe. The light fluffy clouds of mango mousse with a layer of tart passion fruit is dessert heaven.
Mango and Passionfruit Mousse
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan, can be gluten-free
- 6 ramekins or small bowls
- 30 g kuzu
- 50 g cold water
- 275 g mango coulis or puree
- 250 ml dairy-free whipping cream (I like Oatly)
- 3-5 tbsp of icing sugar (to taste)
- 2 passion fruits
- Place the kuzu and cold water in a sauce pan and stir until dissolved
- Pour in the coulis/puree and bring to a boil, stirring all the time. Keep the mixture bubbling away and whisk for two minutes until you have a smooth and elastic mixture. Transfer to a baking sheet, cover with clingfilm to stop it getting a skin and leave to fully cool.
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Meanwhile whisk the cream until soft peaks, add the icing sugar and whisk in.
- Whisk the coulis mixture to slacken it and then whisk into the cream until it is fully incorporated. Taste and add more up to 20g extra unthickened coulis and /or some extra icing sugar according to taste
- Scoop out the passionfruit and divide between the ramekins
- Spoon or pipe the mousse on top and level off
- Place in the fridge for at least an hour to firm up.
Mango mousse after 3 days in the fridge
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