Vegan Strawberry Mousse, How do you make it?
Vegan Strawberry Mousse for a delicate, airy and fresh dessert. We use an Italian Meringue to achieve the perfect mousse texture. Video recipe and all the details to create our vegan dessert at home.
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Vegan Strawberry Mousse
Fresh and delicate vegan strawberry dessert. No eggs, but the great typical mousse texture, stable, light and airy. Combined with a touch of dark chocolate and some fresh strawberries for a balance sweet experience.
All the ingredients are easy to find and the recipe is explained in all the details to leave you with no surprises in your preparation.
Gluten free Dessert.
- 250 gr Strawberries
- 1 tsp Lemon Juice
- 1 tsp Agar-Agar
- 120 gr Aquafaba
- 1/4 tsp Cream of Tartar
- Pinch of Salt
- 1 tsp Lemon Juice
- 240 gr Organic Beetroot Sugar
- 50 ml Water
All the ingredients are for 10 Portions
- 250 gr Plant Based Whipping Cream
- 150 gr Dark Chocolate + 150 gr Plant Based Milk *
- Dark Chocolate 70% or higher
- Fresh Strawberries
No matter if you are an experience dessert maker or if you have never prepared a mousse in your life, following our video and the steps explained in the recipe you will have no problems creating our Vegan Strawberry Mousse.
Keep reading to discover the secret to an incredible vegan strawberry mousse.
Vegan Strawberry Mousse Preparation
One of the key points for the success of this recipe is to have clear the process before starting with the preparation.
In order to achieve the typical “mousse” texture, with its rich but light and airy characteristics, we need to have ready three basic preparations that we will then combine.
We need to make:
- Strawberry Blend
- Whipping Cream
- Italian Meringue
It is important to to get the single elements ready in the order they are explained otherwise the dessert may not set properly.
We start our preparation mixing all the strawberries with 1 tsp of Agar-Agar and 1 tsp of lemon juice.
Blend everything until smooth, in a high speed blender or food processor.
Keep the strawberry blend aside in the fridge.
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The second component of our Vegan Strawberry Mousse is whipping cream. Select a plant based whipping cream that whip stable.
We are using one that is already sweetened, if yours is not, adjust the sweetness to your taste adding one spoon of powder sugar at the time.
You want your whipping cream to be only slightly sweet as you will add it to the Italian meringue and the strawberry blend, so keep the sugar to the minimum in the whipping cream. In this way the overall dessert taste will be balanced and not too sweet.
When whipping the plant based whipping cream, especially in summer, use a cold bowl and a cold whisk attachment.
You will need your stand mixer and a whisk attachment or a large bowl and an electric beater.
Put your stand mixer bowl or mixing bowl and the attachment in the freezer for 10/15 minutes.
Make sure to leave the plant based cream in the fridge for a minimum of 6 hours at a temperature between 3°C to 7°C / 37°F to 45°F before starting.
Take your stand mixer bowl and whisk attachment out of the freezer and fit it to the mixer.
Pour the plant based whipping cream in the mixing bowl and whip into stiff peaks at high/maximum speed. The time necessary to whip it properly vary based on the brand you are using.
If it is not whipping properly leave few minutes in the freezer and repeat until you are happy with the consistency. The whipping cream should be firm, airy and fluffy.
Once whipped leave it in the fridge while you prepare the Italian Meringue.
Vegan Italian Meringue
Vegan Italian Meringue Preparation
In your mixing bowl add aquafaba, 1 tsp of lemon juice, 1/4 tsp of cream of tartar and salt. Whip at maximum speed.
Unlike whipping eggs, there is no risk to overwhip aquafaba, so we suggest you to whip it completely until is all light and airy. Using a stand mixer this will not take long, but don’t worry you can use a hand beater, you just need to work it for a longer time to have it fully whipped.
While your aquafaba is whipping, you need to prepare the syrup to make the Italian meringue.
Simply add the sugar and water to a heavy saucepan.
Put the pan on a medium heat and bring to a boil.
Stir to a minimum as you want to avoid crystallization.
You need a food thermometer to check the syrup temperature, the syrup needs to reach 121 °C / 250 °F.
Keep an eye on your syrup and remove from the heat once it reaches 119°C / 246°F as the leftover heat from the heavy saucepan will bring it to temperature.
Your aquafaba, in the meanwhile, has completely whipped. The lemon juice and the cream of tartar stabilize the aquafaba, adding the syrup you will get rid of the chickpeas aftertaste.
Keep whipping the aquafaba and add slowly the hot syrup, pouring it from the top.
It should take you approximately 5 minutes to pour in all the syrup in the bowl, so find a proper hold on the pan and position yourself comfortably, to be able to pour the syrup in while the aquafaba is whipping at high speed. Do not stop your stand mixer before you finish all the syrup. As you keep whipping, the temperature will decrease and the meringue will get firmer.
Once all the syrup has been added scrape the sides of the bowl as needed, and whip until is all homogeneous.
Last Step in our Vegan Strawberry Mousse preparation is to take the strawberry blend you left aside and pour it in a heavy saucepan and bring it to a boil.
Put the heavy saucepan on medium/low heat and stir occasionally as it is quite dense and you want to avoid burning the fruit.
Bring the blend to a boil is essential to activate the Agar-Agar.
Once it has boiled for a minute or so remove from the heat and pour it slowly on the Italian Meringue. Do not wait for the strawberry blend to set, so pour it in the meringue while still hot.
If you are not use in folding liquid in the meringue do this slowly in few steps, adding a bit of liquid at the time.
Fold the hot blend in the meringue using a spatula, lift the meringue from the side of the bowl and fold it over the strawberry blend. Repeat this process until all the strawberry blend is folded in the meringue.
Is finally time to put everything together and see our Vegan Strawberry Mousse come to life.
To garnish your mousse dessert with some chocolate, take 150 gr of dark chocolate (70% or higher) and 150 gr of plant based milk and warm them in a heavy saucepan.
Stir the chocolate with a spoon or a spatula until smooth.
Pour a thin layer into your mousse glass.
Now take the whipping cream out from the fridge and add it to the strawberry meringue. The strawberry meringue should be at room temperature at this point, if it still feels hot to touch wait before adding the whipping cream.
As you did folding the strawberry blend in the meringue, you want to fold the whipping cream in the strawberry meringue.
Do this with the same movement of the spatula: lift the meringue from the side of the bowl and fold it over the whipping cream. Repeat this process until is all combined. As you fold the whipping cream in the meringue, you are going to slightly deflate the mixture.
Do not rush the process to make sure you don’t deflate the mousse excessively.
Once it looks all combined stop folding and pour the strawberry mousse over the chocolate layer.
Leave the mousse to set in the fridge for at least 3 hours.
Garnish the top with some fresh strawberries and chopped or grated dark chocolate.
Serve this dessert cold straight out of the fridge.
The Vegan Strawberry Mousse is stable and can be consumed within 3 days. The mousse can not be frozen.
We hope you are going to try this amazing vegan dessert and we are looking forward to hear your feedback preparing this recipe.
Let us know what you think about our Vegan Strawberry Mousse recipe and feel free to share it with anyone you think may like it.
Drop a comment below for any query or if you have experimented any variation with our recipe that you want to share.
Let’s change the world today one dessert at the time.