Vegan Raspberry Mousse Without Gelatin Food

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

EASY RASPBERRY MOUSSE RECIPE

Steps:

• Place the raspberries into a small saucepan on the stove top over medium to high heat.
• Cook the raspberries until they break done and become a puree.
• Remove from the heat and mash with a potato masher or you can blend and pass through a sieve to remove any tiny bits of berries.
• Add the sugar, stir well to dissolve then allow to cool completely.
• Once the raspberry puree has cooled, set aside and see to the cream.
• Pour the cream into a large bowl and whip, using electric beaters until you have a bowl full of whipped cream.
• Gently fold the raspberry puree into the whipped cream until fully incorporated.
• Move to a bowl for serving and place in the fridge for a few hours to set, then enjoy.

VEGAN RASPBERRY MOUSSE WITHOUT GELATIN

Steps:

• Separate the coconut milk from the coconut water. If you're using brands like Thai Kitchen - they separate very well and you can easily pour the coconut water out of the can. You can use the coconut water for another recipe. We only need the coconut milk. If you're using a brand that isn't easily separated, place the coconut milk in the fridge overnight. Then use a large spoon to gently remove the top portion of creamy coconut milk for your recipe. The coconut water will be on the bottom of the can.
• When you've separated your coconut milk, you can start prepping for your raspberry puree. Place the coconut milk back in the fridge.
• Place frozen raspberries, water, and sugar in a medium saucepan and cook on medium heat until all of the raspberries have melted into the sauce. The sauce will be finished when it starts bubbling (5-7 minutes).
• Remove the sauce from the heat source. Let it cool down to room temperature (1 hour).
• Puree the raspberry sauce in a blender.
• Place a large bowl with a mesh sieve on top of it. Pour the raspberry sauce through the mesh sieve to strain all of the seeds out. You'll have to use a spoon to get all of the sauce through the sieve which will take a few minutes. Push the seeds out of the way to let the sauce drain through.
• When all of the sauce has come through the sieve you are left with raspberry puree. Discard the raspberry seeds.
• Place the chilled coconut milk in a stand mixer and mix on low-medium for 5-7 minutes. The coconut milk will become fluffy and light when it's finished mixing. It should resemble the consistency of pudding.
• Add the raspberry puree to the whipped coconut milk. Use a spatula to gently fold in the raspberry sauce. The mixture will turn a beautiful pink color without any white in it when you are done mixing.
• Serve immediately, or store in the fridge for up to 3 days.

EFFORTLESS RASPBERRY ICED MOUSSE

Steps:

• Tip the quark and sugar into a large bowl, squeeze in a few drops of lemon juice and beat with a wooden spoon until smooth and creamy (you can do this an hour or two ahead).
• Gently stir in raspberries until they begin to break up and mixture is streaked pink; taste and add a little more lemon juice if liked. Spoon into glasses and serve.