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Raspberry Mousse

Light & Fluffy Raspberry Mousse

Sincerely Denise
Light, Airy, & So Fluffy!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 3

Equipment

  • Blender
  • Mixing Bowl
  • Electric Mixer
  • Sauce Pan

Ingredients
  

  • 1 1/4 oz Freeze Dried Raspberries
  • 1 1/3 C. Coconut Cream
  • 1/4 C. Agave
  • 1 tbsp. Cornstarch
  • 1/4 tsp. Cream of Tarter
  • 1/2 tsp. Vanilla Extract
  • 2/3 C. Aquafaba liquid from 1 15 oz can of chickpeas

Instructions
 

  • Place freeze dried raspberries in blender and pulse until they reach a fine powder
  • Place a medium sized sauce pan over medium heat. Pour coconut cream and the cornstarch, whisking it together until it reaches a boil. Remove from heat immediately and allow to cool for at least 20 min.
  • While coconut cream is cooling, place aquafaba into a large mixing bowl and add the cream of tarter. Use an electric mixer on high and whisk for 3-5 min. or until high peaks form.
  • Once coconut cream is cooled, mix in the raspberry powder, agave, and vanilla extract.
  • Transfer the coconut cream mixture into the aquafaba and fold in gently, be careful not to over mix.
  • Transfer to 3 jars and refrigerate for about 4 hours. Mousse will last 2-3 days in fridge.
  • Enjoy!
Keyword dessert, gluten free, no bake dessert, raspberry, raspberry mousse, vegan