I have fond memories of eating fruity mousses as a child. But until recently, I never managed to recreate them in an allergy-friendly way, with no milk, eggs, or nuts.
Fruit mousses are sadly lacking if you avoid milk and eggs, but no more! This strawberry mousse recipe is super easy to make. It is light and airy. It is packed full of strawberry flavour, with no egg white or dairy cream in sight!
Spring is approaching, so I have a hankering to make lighter, fresher recipes. What could be better than a light and creamy strawberry mousse?
I have avoided using the usual chickpea water or aquafaba. Its beany taste can overpower a delicate flavour like strawberry.
Instead, I use a plant starch called Kuzu, which comes from the chicory plant. It’s not so commonly used, but it gives fantastic results. I buy the Clearspring brand from Amazon or Health Food shops. This starch sets the berry puree into a smooth, neutral flavoured and translucent paste. This, when added to lightly whipped cream, gives a beautifully stable mousse. Almost like the kind you’d get from whipped egg whites.
Easy Dairy-free Strawberry Mousse Recipe
Ingredients
Equipment
Method
- Place the kuzu and cold water in a saucepan and stir until dissolved
- Pour in the coulis/puree and bring to a boil, stirring all the time. Keep the mixture bubbling away and whisk for two minutes until you have a smooth and elastic mixture. Transfer to a baking sheet, cover with clingfilm to stop it getting a skin and leave to fully cool.
- Meanwhile whisk the cream until soft peaks, add the icing sugar and whisk in.
- Whisk the coulis mixture to slacken it and then whisk into the cream until it is fully incorporated.
- Spoon or pipe the mousse on top and level off
- Decorate with finely grated freeze dried strawberry if you like
- Place in the fridge for at least an hour to firm up.
