Recipe: vegan lemon mousse with cherry compote

Making vegan mousse can be difficult. The use of chocolate is a common way to structure and flavor it, but Chef Katie Reicher struggled to develop a non-chocolate version. “I had a” Eureka! “Moment a day when I realized that the main ingredient in chocolate that gives the beautiful texture, is cocoa butter, which is available on a large scale online and in nature food stores. She writes in her upcoming cookbook,” Seasons of Greens “(Weldon Owen, $ 45).

Vegan lemon mousse with cherry compote

Serves 4

Ingredients

For the mousse:

6 Ons (170 g) Cocoa butter of food color

1 3/4 tablespoons (25 g) coconut oil

1 Block (8 us) Silk Tofu

1/2 cup (150 g) agave nectar

1/4 cup (55 g) soy milk

Six and juice of 1 Citroen

1/4 teaspoon of apple cider vinegar

1 teaspoon of pure vanilla extract

1 teaspoon of salt

For the cherry compote:

2 cups (300 g) Pit red or black cherries, such as Bing

2/3 cup (70 g) sugar

Six and juice of 1 Citroen

1 teaspoon of cornflour

Instructions

Melt the cocoa butter and coconut oil together over simmering water into a double kettle. While the cocoa butter melts, add the remaining ingredients to a blender pitcher. You can also place everything in a bowl and use a immersion more. Once the cocoa butter has completely melted, add the mixture to the blender pitcher or bowl and mix until smooth. The mixture must be quite loose. Split the mousse into four 1 cup (240 ml) ramekins or pots and cover with plastic film. Cool the mousse at night until it is firm.