This light and refreshing mousse is perfect for spring and summer, and to make the most of berry season! The mousse is sweet and airy and paired with a tart raspberry coulis, is a match made in heaven.
Great for when you're looking for a dessert that's on the lighter side. If you prefer a chocolate-based mousse be sure to check out my Irish Coffee Chocolate Mousse.
What to expect from this recipe
- Airy, light, and creamy
- Fresh and fruity
- Hinted with undertones of white chocolate
- Eggless and dairy-free
- Perfect for spring and summer
Ingredients needed
Fresh raspberries: although you can use frozen raspberries for this recipe, I just find that the color doesn't come out as bright and vibrant as when using fresh.
Lemon juice: adding lemon juice to cooked fruits and berries helps to enhance their sweetness and intensity.
Agar-agar powder: this is the vegan-friendly setting agent that will help the mousse to hold its form once set.
Coconut cream: coconut cream gives the mousse a nice thick and creamy base to work with. This cannot be substituted in the recipe, as other plant milk won't give the correct consistency.
Vanilla extract: not only does this add a nice flavor, but it also helps to enhance the sweetness of the recipe!
Vegan white chocolate: the best vegan white chocolate in my opinion is iChoc White Vanilla. You could also make homemade vegan white chocolate.
Aquafaba: aquafaba is the viscous liquid leftover from cooking chickpeas or other white legumes and is the ingredient that will create the air bubbles and “mousse” effect of the dessert.
Caster sugar: a touch of sugar is used to sweeten the raspberry coulis. You can also use pure maple syrup in its place if preferred.
Whipped coconut cream: or full-fat coconut milk/coconut cream is whipped up and a dollop served on top of the mousse. The creaminess helps to cut through the sharpness of the raspberry coulis. But feel free to skip the coconut cream if preferred.
How to make vegan raspberry mousse
(Full recipe and instructions are in the recipe card at the end of this page)
Reduce the raspberries
For the raspberry base of the mousse, we're essentially making a raspberry coulis and setting it with a little agar-agar powder. Start off by adding the fresh raspberries and tablespoon of lemon juice to a saucepan and bring to a simmer on medium heat. Simmer for about 12-15 minutes, while stirring regularly.
Next, you'll want to pass the raspberry mixture through a sieve, this will help to remove the seeds which will add an unpleasant mouthfeel to the dessert. Add the liquid back to the saucepan along with the agar-agar powder. To activate the agar-agar, it needs to be heated. Cook for 3 minutes whilst continuously whisking, then transfer the slightly thickened liquid to a bowl and set aside while you prepare the rest of the recipe - it's important to work quickly as the agar mixture will start to set after about 15 minutes or so.
Make a ganache
Meanwhile, add the coconut cream/coconut milk and vanilla extract to the saucepan (no need to clean it out) on medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through.
Next, pour the raspberry mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit in the bowl in an ice bath to speed up the process)
Whip the aquafaba
Meanwhile, to a clean large bowl add the aquafaba and a quarter teaspoon of lemon juice. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled raspberry mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place it in the fridge to set for 4 hours (or overnight if preferred).
Make raspberry coulis
To make the raspberry coulis, simply add the remaining fresh raspberries to a saucepan with the lemon juice and caster sugar and simmer for 10 minutes. Remove from the heat and again, pass the mixture through a sieve to remove the seeds. Allow to cool to room temperature and refrigerate until ready to serve. I'd recommend only adding the coulis on top of the mousse just before serving.
More vegan raspberry desserts
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. And if you like one of my recipes, tag me!
Description
Equipment
Ingredients
Mousse
- 14 oz (400 g) fresh raspberries
- 1 teaspoon (5 ml) lemon juice
- ½ teaspoon (2.5 g) agar-agar powder
- 1 cup (240 g) coconut cream , or full fat canned coconut milk *see notes
- 1 teaspoon (5 ml) vanilla extract
- 7 oz (200 g) vegan white chocolate, use nut-free brand if needed
- ⅓ cup (80 g) aquafaba, *see notes
- ¼ teaspoon (1.25 g) lemon juice
Raspberry Coulis
- 3.5 oz (100 g) fresh raspberries
- 1 teaspoon (5 ml) lemon juice
- 1 tablespoon (15 g) caster sugar, or pure maple syrup
Garnish
- ½ cup (120 g) Whipped coconut cream
- vegan white chocolate, grated
Instructions
Mousse
- For the mousse, start by adding the fresh raspberries and a tablespoon of lemon juice to a saucepan and bring to a simmer on medium heat. Simmer for about 12-15 minutes, while stirring regularly.
- Pass the raspberry mixture through a sieve to remove the seeds and add the liquid back to the saucepan along with the agar-agar powder. To activate the agar-agar, cook for 3 minutes whilst continuously whisking. Transfer the slightly thickened liquid to a bowl and set it aside.
- Add the coconut cream/coconut milk and vanilla extract to the saucepan (no need to clean it out) on medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through.
- Pour the raspberry mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit in the bowl in an ice bath to speed up the process)
- Meanwhile, to a clean large bowl add the aquafaba and a quarter teaspoon of lemon juice. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled raspberry mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place it in the fridge to set for 4 hours (or overnight if preferred).
Raspberry Coulis
- To make the raspberry coulis, simply add the remaining fresh raspberries to a saucepan with the lemon juice and caster sugar and simmer for 10 minutes. Remove from the heat and pass the mixture through a sieve to remove the seeds. Allow to cool to room temperature and refrigerate until ready to serve.
Serving and Storage
- To serve, add a dollop of whipped coconut cream, a drizzle of raspberry coulis, and some grated white chocolate on top of the mousse just before serving.
- Best if consumed straight from the fridge within 2 days.
Notes
- Canned coconut milk: Refrigerate overnight and use only the thick part from the top of the can
- Aquafaba: The liquid part from tinned chickpeas.
Nutrition
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.
