Directions
Sub_title: Refreshingly Delicious, No-Churn, Gluten-free, Oil-free, and Kid-friendly!
Description: This vegan strawberry mousse takes inspiration from traditional Vietnamese che dessert while staying true to its roots as a plant-based delight. It features creamy coconut tofu mousse, fragrant fresh strawberries, and a hint of lime zest for a refreshing twist. Perfect for summer gatherings, potlucks, or just satisfying your sweet cravings!
Ingredients (Serves 4):
For the Coconut Tofu Mousse:
– 1 cup unsweetened soymilk
– 1/2 cup plus 2 tablespoons firm tofu, drained and crumbled
– 1/4 cup full-fat coconut milk
– 2 teaspoons cornstarch
– 1/4 cup granulated sugar
– 1 tablespoon agar agar powder
– 1/4 cup water
– 1/2 cup frozen strawberries, thawed but still cold
– 1 pink lady apple, peeled and cored
– 2 tablespoons honey
For the Strawberry Sauce:
– 1 pint fresh strawberries, hulled and sliced
– 1 tablespoon maple syrup
– 1/2 teaspoon cornstarch
– Pinch of salt
Instructions:
1. In a blender, combine all the ingredients for the Coconut Tofu Mousse except the agar agar powder mixture. Blend until smooth and creamy.
2. In a small saucepan, whisk together the 1/4 cup of water and the agar agar powder. Set aside.
3. Add the remaining 1/2 cup of soymilk to the same bowl used earlier and set it aside. This will be used to dissolve the second batch of gelatin.
4. Pour the blended mixture into four glasses or ramekins. Place them in the freezer for about 15 minutes, or until they begin to solidify around the edges.
5. While waiting, prepare the strawberry sauce. Combine all the ingredients in a small saucepan over medium heat. Cook, stirring constantly, until the cornstarch has thickened and the mixture comes to a boil. Remove from heat and let cool completely. Once cooled, pour the sauce into a jar or container and store it in the refrigerator.
6. After 15 minutes, take out the glasses containing the coconut tofu mousse base. Dip a spoon into the reserved 1/2 cup of soymilk and drizzle it onto each serving. Use a fork or skewer to swirl the mixture gently.
7. Top each serving with sliced strawberries and their juices, then drizzle with the prepared strawberry sauce. Serve immediately. Enjoy!
Note: To make this recipe more budget-friendly, you can use regular strawberries instead of the Pink Lady apples. The sweetness of the apples balances well with the tanginess of the lime zest and strawberries, making it a perfect combination.
Steps
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1
Done
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In a blender, combine all the ingredients for the Coconut Tofu Mousse except the agar agar powder mixture. Blend until smooth and creamy. |
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2
Done
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In a small saucepan, whisk together the 1/4 cup of water and the agar agar powder. Set aside. |
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3
Done
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Add the remaining 1/2 cup of soymilk to the same bowl used earlier and set it aside. This will be used to dissolve the second batch of gelatin. |
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4
Done
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Pour the blended mixture into four glasses or ramekins. Place them in the freezer for about 15 minutes, or until they begin to solidify around the edges. |
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5
Done
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While waiting, prepare the strawberry sauce. Combine all the ingredients in a small saucepan over medium heat. Cook, stirring constantly, until the cornstarch has thickened and the mixture comes to a boil. Remove from heat and let cool completely. Once cooled, pour the sauce into a jar or container and store it in the refrigerator. |
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6
Done
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After 15 minutes, take out the glasses containing the coconut tofu mousse base. Dip a spoon into the reserved 1/2 cup of soymilk and drizzle it onto each serving. Use a fork or skewer to swirl the mixture gently. |
|
7
Done
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Top each serving with sliced strawberries and their juices, then drizzle with the prepared strawberry sauce. Serve immediately. Enjoy! Note: To make this recipe more budget-friendly, you can use regular strawberries instead of the Pink Lady apples. The sweetness of the apples balances well with the tanginess of the lime zest and strawberries, making it a perfect combination. |
