Light and fluffy Summer Berry Mousse Cups – fresh strawberries, raspberries, coconut and lemon combine with agar agar (a plant-based alternative to gelatin) for a quick and simple dessert. Naturally nut and dairy free.Serves 10 (1/2 cup per).
4cupsberries (3 of strawberries, 1 of raspberries)
1 1/2 cupscoconut milk (tinned, full fat)
1/4cuppure maple syrup
1/2teaspoon vanilla extract
Pinchcoarse sea salt
2teaspoonssoy lecithin (choose organic, sunflower lecithin is an alternative)
Wash berries, cut off green tops and add to blender (reserving half a cup of strawberries) with the coconut milk, maple syrup, lemon juice, vanilla and sea salt. Blend till smooth.
In a small saucepan, whisk agar agar into cool water. Bring to a boil, then reduce to a simmer for a couple of minutes – whisking the whole time to fully dissolve the agar agar and prevent clumping.
Pour agar agar mixture into the blender, add coconut oil and lecithin, and blend again till smooth. Add the remaining strawberries and blend till just broken down – the idea is to have some chunks in there.
Pour into individual glasses – half a cup per (will yield 10 serves), and set in the fridge for 3-4 hours or more.
To serve, add fresh mixed berries, a sprinkle of freeze dried raspberry powder and a mint leaf to each glass. Enjoy straight out of the fridge for the best consistency.
Serves 10. I served these in small tumblers, about 1/2 cup of mousse mixture per. You might like to use more to fill a larger glass.
Frozen and thawed berries will work fine if you can't get fresh.
Organic soy lecithin is used to emulsify the fats with the water. Sunflower lecithin is an alternative but may darken the colour of the mousse. Lecithin is itself a type of fat, and does not contain protein. This means those who have a sensitivity to soy may still be fine with soy lecithin. Choosing organic lecithin means it is has been extracted from the plant without use of toxic solvents.