Strawberry Mousse
“Agar is a fabulous ingredient, it’s a substitute for gelatin. You need to work quickly with it as it sets as it cools down. Use this mousse recipe as a blueprint swapping out the strawberries for other fruits. ”
Prep time - 30 minutes
Cook time - 10-15 minutes
Difficulty - Medium
Serves / makes - 4 mousse
Ingredients
250g strawberries, washed and leaves removed
300g silken tofu
1t coconut sugar, more to taste
1 & 1/2t agar flakes
80ml water
Equipment
Jug
Hand blender
Saucepan
Metal spoon
Method
Put the fruit, tofu and sugar into a jug. Use a hand blender to blend the mixture until it is completely smooth. Taste to see if more sugar is needed, adjust if necessary.
Put the agar flakes and water in a small saucepan. Bring the pan to the boil then lower the heat to a simmer. Simmer for 10-15 minutes until the agar flakes have dissolved. Check the agar flakes have dissolved by dipping in a metal spoon and then taking it out. If they haven't dissolved yet keep cooking it until they have dissolved.
Quickly pour the agar water into the strawberry tofu mixture and blend once more. Immediately pour the combined mixture into 4 ramekins. The mousse will set at room temperature; allow to set then chill until ready to serve.
Tips
Agar powder can be used instead of agar flakes. Simply substitute the agar flakes with 1/2t agar powder and reduce the simmer time to 5 minutes.
For agar to dissolve it must be added to cold or room temperature liquid and then heated. If it is put into hot liquid it will not dissolve.
Other sugar or syrup can be used. The colour of the sugar or syrup will affect the finished colour of the mousse, so do bear this in mind.
The strawberries can be swapped for other berries such as blueberries, blackberries or raspberries. The amount of sugar may need to be adjusted.
