{Vegan Strawberry Mousse} – Mousse de capsune

Summer is here, vivid colors are here, but most of all, all sorts of fruits are here and all of a sudden you just feel inspired and desserts are simpler than ever before with all this fragrant abundance or cherries and berries.

Today’s recipe is vegan, gluten-free, sugar-free and lactose free and it only has 2 main ingredients: coconut milk and strawberries so it’s healthy and nourishing, but also creamy and it melts in your mouth. I would call this vegan strawberry mousse a decadent dessert if decadence wouldn’t have such a sinful meaning – this dessert is far from being sinful, but it has all the other characteristics of being an amazing dessert for summer. What I love about it is that it can also be frozen so it becomes a beautiful, fragrant two-ingredient ice cream.

{Vegan Strawberry Mousse}

 

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Author: Olguta - Pastry Workshop

Ingredients:

• 1 can (400ml) full-fat coconut milk
• 6-8 ripe strawberries
• 1 tablespoon agave syrup (optional)

Directions:

1. Place the can of coconut milk in the fridge for at least 4 hours.
2. Remove the can from the fridge and spoon the cream of coconut that gathers on top. The white clear liquid can be used in other recipes or simply enjoyed as a summer drink. The white, thick cream is what we need for this particular recipe.
3. Puree the strawberries in a blender.
4. Mix the strawberries with the coconut cream and add agave syrup if desired.
5. Spoon into serving glasses and refrigerate for 1 hour.
6. Top with fresh strawberries and whipped coconut cream if you prefer.

Notes

Replace the agave syrup with 1 ripe banana and feel free to use fresh raspeberries or blueberries as well.

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Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Speciale si The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

Reteta de azi e vegana, fara gluten, fara lactoza si fara zahar rafinat, deci se potriveste multor diete speciale. E ceea ce putem cu usurinta numi desert sanatos, pe care il mananci fara sa te simti vinovat, e un desert care poate fi usor adaptat gusturilor voastre. Eu am folosit capsune, dar zmeura, fructe de padure, banane, afine ori caise sunt variante la fel de gustoase. In plus, daca congelati mousse-ul obtinut veti obtine o inghetata absolut delicioasa, cremoasa si care nu face ace.

Ingrediente:

• 1 conserva lapte de cocos (400ml)
• 6-8 capsune proaspete
• 1 lingura sirop de agave (puteti inlocui cu o banana bine coapta)

Mod de preparare:

1. Puneti conserva de lapte de cocos la rece pentru cateva ore. Desfaceti conserva si cu grija scoateti crema alba de deasupra. Ce va ramane e un lichid transparent care poate fi folosit in alte retete sau pur si simplu baut, e foarte racoros si nutritiv.
2. Transformati caspunele proaspete in piure si amestecati piureul obtinut cu crema de cocos.
3. Puneti mousse-ul in pahare si dati la rece 1 ora.
4. Garnisiti cu capsune proaspete si serviti de la rece.