Strawberry Mousse

Serves 4-6

Ingredients

1 kg fresh strawberries

1/3 cup light agave*

½ cup light agave extra

300g firm silken tofu*

200g coconut cream

3 tablespoon agar flakes*

¼ teaspoon salt

- Clean strawberries by gently wiping with a paper towel. If they need to be washed place in a colander and gently rinse quickly under cold water, pat dry with paper towel.

- Hull strawberries, slice thinly and place in a bowl.

- Add 1/3 cup agave to strawberries, mix to incorporate. Set aside, cover with lid and allow to macerate* at room temperature for 1-2 hours.

- Drain juice from strawberries, set aside.

- In a blender add macerated strawberries, silken tofu, coconut cream, extra agave and salt. Blend together until smooth and creamy, set aside.

- In a small saucepan place strawberry juice and agar flakes. Place over low heat, stirring liquid with a wooden spoon. Continue stirring gently, allowing liquid to simmer for 5 minutes until flakes are dissolved.

- Add  dissolved agar to creamy mixture in blender. Blend on high speed 1-2 minutes.

Pour strawberry mousse into parfait glasses, refrigerate until set.

Before serving, decorate with piped cream and fresh strawberries.

Love it. 

 Strawberries are available year round but are at their best for flavor and color during peak season. When choosing strawberries, look for ones that are shiny and bright red with a sweet smelling aroma - a good indication that they will be sweet. Strawberries are a good source of dietary fiber.  High in Vit C, potassium, iron, and folate.  The number one fruit for antioxidants.

Note: Only wash strawberries if necessary and do so in as little water as possible, just a quick rinse.   

Do not remove stems until after washing as strawberries  are porous and love to soak up water.

*Macerating strawberries: intensifies the natural flavor of the fruit by drawing out its juices.

* Agave: comes from a plant belonging to the cactus family. Agave nectar is 1.4 to 1.6 times sweeter than sugar. This means you use less to reach the same sweet point. Nectars are sold in light, amber, dark and raw varieties.  Only sold in health food stores.

*Silken Tofu: is made from soy beans. It has a firm custard like consistency. Left over tofu may be kept in the fridge for up to a week. Make sure tofu is covered with water. Change water daily.

*Agar Flakes: is a healthful alternative to animal gelatin. Made from various seaweed species. Its gelling capacity is 6-8 times that of animal gelatin. It is tasteless and used effectively as a thickener, emulsifier and stabilizer in foods. It is a good source of folic acid, magnesium and iron.

 Psalm 119:103    How sweet are thy words unto my taste! [yea, sweeter] than honey to my mouth! 

Posted by Yiannoulla