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MASTER THE BASICS OF VEGAN BAKING FOR £7.99

Fluffy cinnamon rolls smothered in cream cheese icing, soft madeleines to dip in your teas, the ultimate gooey-crackled brownies, one chocolate chip cookie to rule them all, buttery moreish French brioche, caramelised apple tatin and more, all in my Vegan Baking 101 guide

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Writer's pictureClarisse Flon

Strawberry mousse

Updated: May 7




FOR 6 SERVINGS


INGREDIENTS

· 350g FROZEN STRAWBERRIES

· 100ML AQUAFABA

· 80G CASTER SUGAR

· 5G AGAR AGAR

· 1 TSP CREAM OF TARTAR



1. Heat the strawberries with a lid on until mushy then blend

2. Bloom the agar agar in little bit of cold water for 10mn (basically let it steep)

3. Whip up the aquafaba with the cream of tartar until full peaks

4. Gradually add the sugar while whipping up

5. Add the agar agar to the strawberry puree, stir and heat up until it starts boiling then take off the heat

6. Fold a little bit of the whipped aquafaba into the puree then combine all together while folding gently

7. Pour the mousse into ramekins and leave to set for a minimum of 3h, ideally overnight

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