Gooseberry Mousse

by Edward Daniel
Succulent refreshing tart gooseberries swirled in a light airy textured citrus lime aquafaba; Gooseberry Mousse.

Wrap your tongue round something light and fluffy.  And, melt.

Succulent refreshing tart gooseberries swirled in a light airy textured citrus lime aquafaba; Gooseberry Mousse.

This dish will bust any belief that vegan can’t be made with a few choice ingredients.

Make this:

  • When your heart is palpitating from running to the bus stop and now a dish with a good sugar fix will have you punching for the air again
  • When you’ve just taken the dog for a spring walk and a treat to have your legs on the poof is next on the agenda
  • When your bestie drops in for last minute dinner and a homely dessert that’ll have you relaxing into your next prosecco

Gooseberry Mousse was inspired when picking gooseberries at a friend’s allotment and sitting in front of a summer bonfire as the sunset.

Gooseberries are common to Europe and North America.  They thrive in temperate humid climate in well-drained soil.  Plant in sunny spots. They will ripen and sweeten as the season progresses from May to September.

Gooseberry Mousse is vegan and gluten-free.

Love.

Edward x

Succulent refreshing tart gooseberries swirled in a light airy textured citrus lime aquafaba; Gooseberry Mousse.

Gooseberry Mousse

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Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Water retained from chickpeas drained from can
  • 1tsp arrowroot
  • ½ tsp xantham gum
  • 75g raw unrefined cane sugar
  • ½ lime, juice
  • 200g gooseberries

Instructions

  1. Using a mixer, whisk at medium speed the water until it goes fluffy. This will take around 5 minutes.
  2. Add the arrowroot. Continue whizzing but increase the speed to high speed. The mousse should turn into a lush white colour. Add the xanthan gum.
  3. Place the sugar in a grinder and pulse until fine. Add to the mixer. The mousse should be thick.
  4. Gradually add the lime juice and continue whizzing.
  5. Pulse the gooseberries in a blender until well blended and add a spoonful into the mousse at a time.
  6. Spoon the mousse into a serving bowl or into bowls and place in the fridge for about 10 minutes.
  7. Serve chilled.

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