Fluffy, And Bursting With Flavor by Lucy Jones

Fluffy, And Bursting With Flavor

by Lucy Jones Chief Cook & Bottle Washer

Vegan Raspberry and Rosewater Mousse

With its airy and delicate texture, it's the perfect way to satisfy your sweet tooth without weighing you down. Our vegan mousse is also gluten-free and dairy-free, so you can enjoy it without any guilt. Whether you're hosting a dinner party or just looking for a midday pick-me-up, our Vegan Raspberry and Rosewater Mousse is the ultimate indulgence that will leave you feeling satisfied and refreshed.

Ingredients:

1 cup of fresh raspberries
1 can of full-fat coconut cream, chilled in the refrigerator overnight
2 tablespoons of maple syrup or agave nectar
1 teaspoon of rosewater
Fresh raspberries and rose petals for garnish

Instructions:

In a blender, blend the fresh raspberries until they are smooth.
In a mixing bowl, scoop out the thick cream from the can of chilled coconut cream, leaving the liquid behind.
Using an electric mixer, whip the coconut cream until it becomes fluffy.
Fold in the blended raspberries, maple syrup, and rosewater into the whipped coconut cream until fully combined.
Divide the mousse evenly into 4 serving dishes.
Refrigerate for at least 1 hour, or until the mousse has set.
Once set, garnish with fresh raspberries and rose petals.
Serve and enjoy!

Calories: This recipe makes 4 servings. Each serving is approximately 160 calories.

Preparation time: This recipe takes about 10 minutes of active preparation time and 1 hour of refrigeration time.

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