Strawberry curd mousse:
- 150 ml vegan alternative whipped cream, sweetened
- 200 g Strawberries, fresh
- 150 g vegan curd alternative
- 70 g powdered sugar
- 1 tbsp agave syrup
- 5-6 tsp cream stiffener
- Some strawberry syrup
Lemon curd mousse:
- 150 ml vegan alternative to whipped cream, sweetened
- 150 g vegan curd alternative
- 70 g powdered sugar
- juice from ½ lemon, freshly pressed
- 1 tbsp agave syrup
- 5-6 tsp cream stiffener
- 1 lemon, peel scoring (fresh)
Confectionery:
- 150 g rice drink or dark couverture
Or 150 g vegan alternative to chocolate buttons - Praline mould made of silicone or plastic
From our assortment
Instructions:
- For the strawberry mousse wash strawberries thoroughly, cut off the green, dice and purée them with a hand mixer into a fine mush.
Put vegan alternative to whipped cream in a tall vessel and whisk stiff with the hand mixer for a few minutes. Stir the vegan alternative to curd, strawberry mush, powdered sugar and agave syrup together with the hand mixer until creamy. Add the cream stiffener and mix in with the hand mixer. Fold the vegan whipped cream in with the vegan curd mass and taste the mousse and flavor with strawberry syrup. Cover the mousse and let it cool in the refrigerator. - For the lemon mousse put vegan whipped cream in a tall vessel and whisk stiff with the hand mixer for a few minutes. Stir the vegan alternative to curd, powdered sugar, freshly pressed lemon juice and agave syrup with the hand mixer till creamy. Add cream stiffener and mix in with the hand mixer. Fold the vegan whipped cream together with the freshly grated peel of a lemon in the curd mass. Cover the mousse and let it cool in the refrigerator.
- For the preparation of the chocolate confectionery with fruity mousse filling melt couverture in the water bath. Spread a bit of the vegan alternative to liquid chocolate with a teaspoon on the praline moulds and put it in the freezer for 1-2 minutes. Fill the moulds with the set chocolate with fruit mousse and cover it carefully with a layer of melted chocolate, now put it in the freezer again and let it set. Store the fruit mousse pralinées in the refrigerator (remove from the moulds before you serve it) and decorate to your likeing, eat within 3-4 days.
Our tip: Our fruity and fresh alternative to curd mousse is also a pure indulgence! Or, for example as a delicious cream topping on the dough of a fruitcake and decorated with fresh fruits – mmmhhhmm!
Servings: 4-5 People
Recipe by Sophie Mathisz / Photography: Marcus Maly
