Raspberry and rose mousse {vegan}

Chickpea brine, or aquafaba, is turning up everywhere as the latest craze ingredient. I can see why - it's a vegan alternative to egg whites and can be used to make meringues, pavlova, mousse, marshmallow fluff and many things besides. Given my love of mousse, I was pretty excited to hear about it.

I first tried using the liquid to make chocolate mousse, following this recipe from Mouthwatering Vegan. The recipe and photos really were mouthwatering, but unfortunately my mousse did not turn out quite so well! It was grainy, and tasted a bit beany, and didn't fully set. I blame user error rather than the recipe but it did dampen my enthusiasm for aquafaba for a while.

Fortunately, my enthusiasm rebounded and I tried a different type of mousse this weekend. This version is flavoured with fresh raspberries, almond essence and vanilla essence, and I scatted rose petals on top for good measure. To ensure the mousse set, I used some vegan gelatin as well as the chickpea liquid. There was no graininess, no beaniness, and plenty of fluffy joy.

With the flavours and subtle pink colouring, I felt like I was eating a Persian or Moroccan dessert. I loved the almond and rose flavours against the raspberries and because of the fat-free ingredient list, it was a very light and fluffy mousse. I am calling it a win for aquafaba!

Raspberry and rose mousse

No one will guess the secret ingredient that gives the fluffy result!

Vegan, low fat and gluten free

Serves 2

Author: Bite-sized thoughts

Print recipe

Ingredients

Liquid from one 375g tin chickpeas (aquafaba)

1 punnet (1 cup / 250g) raspberries (mine were fresh but frozen would work too)

1 sachet (6.5g) vegan gelatin (guar gum or agar-agar would be other options)

2 tbsp caster sugar

1 tbsp almond essence

1 tsp vanilla essence

Dried edible rose petals, for decorating

Method

Beat the chickpea brine in a medium mixing bowl with electric beaters, until white and fluffy - at least 2 minutes. Set aside while you prepare the other ingredients.

Puree or thoroughly mash the raspberries and add to a small saucepan along with the gelatin, caster sugar, almond essence and vanilla essence. Heat very gently, stirring regularly, until the gelatin powder is fully dissolved and you have a semi-smooth puree. Allow to cool slightly.

Slowly pour about one-third of the raspberry mixture into the beaten aquafaba, stirring through carefully with a whisk. Repeat for the next third of the mixture, and again for the final third.

Transfer the mousse mixture into individual glasses or parfait dishes and sprinkle rose petals on top. Set in the refrigerator for at least 6 hours.

Have you tried aquafaba? 

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