Puddings are hard if you are dairy/egg/nut free. There isn’t much variety that you can buy ready made (think soya yogurt/pudding variations) and most of the puddings people love are laden with dairy and/or eggs – that is after all where they get a lot of their wow factor from! This mousse is a fabulous recipe – packed full of flavour and fairly ‘moussey’ – it would certainly please even the most confirmed vegan-phobe! It’s inspired by a recipe from The Enchanted Broccoli Forest by Mollie Katzen, another veggie cookbook that’s well worth owning. It works brilliantly with any berry (although you may want to sieve out the seeds from raspberries) and although I haven’t tried it yet, I’m sure any soft fruit would work well too. Big S loves this one!
Very Berry Strawberry Mousse (dairy-free, egg-free, nut-free, vegetarian and vegan)
makes 4 mousses
- 200g strawberries, sliced
- a dash of water
- 2 tbsps cornflour
- 1/3 cup caster sugar
- juice of 1/2 a lemon
- 1/2 cup soya yogurt (I used Alpro Soya)
– Put the strawberries in a saucepan with the dash of water. Cook over a medium heat until the berries are soft and soupy
– Pour into a bowl. Using the same saucepan (no need to wash out) add the sugar, lemon juice and cornflour. Whisk over a low heat until smooth and lump free.
– Pour the strawberry ‘soup’ back into the saucepan. Whisk over a medium heat until thick and jammy.
– Pour back into the bowl and place in a fridge to cool and set.
– Once cold, puree with a hand held blender until smooth.
– Whisk in the soya yogurt. Pour into four ramekins and chill. Decorate as desired.