Gooseberry Mousse

by Edward Daniel
Caption of Goosberry and Lime Mousse. Image by Edward Daniel (c).

Gooseberry Mousse is one of those lush dishes particularly as Spring comes out and the gooseberries are in abundance. I love the tart taste of this rich Gooseberry Mousse. Definitely for dinner parties as it is simple to put together and looks amazing too.

Caption of Goosberry and Lime Mousse. Image by Edward Daniel (c).

Gooseberry Mousse

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


  • Water retained from chickpeas drained from can
  • 2tsp arrowroot
  • 1tsp xantham gum
  • 50g raw unrefined cane sugar
  • 1 lime, juice
  • 200g gooseberries


  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 xantham 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 unti9l 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.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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