đŸ„ FLUFFY VEGAN KIWI MOUSSE + AN INTRODUCTION TO VEGAN EGG WHITES đŸ„

PXL_20211213_081017833.PORTRAIT.jpg

Merry Christmas Hive friends. I hope you are all having a wonderful time with family and friends. Though my hubby and I aren’t Christmass fans, I must admit that I miss being around my family this time of the year. My mom loves Christmas. If we would have been in Belgium, we would have spent the entire day at my parents’ place, stuffing ourselves with lots of yummy (not so healthy) treats and drinks.

Let’s hope we can go visit them soon. I am hoping in a few months for my dad’s 70th birthday. Due to corona, I haven’t seen them for over 2.5 years. By the time we make it to Belgium, it will be 3 years. For my hubby, it has even been longer.

Though I am feeling a little sad to not be able to hug my family during this holiday season, I feel very grateful for what I have and what’s about to happen in the coming year. Corona or not we are done waiting for a better normal.

Even if not much has changed by mid-2022 we are making the move and starting a new chapter in our life. South America here we come! I literally can’t wait. Not only to start looking for our dream piece of land to start our off-grid adventure, but also to discover a whole new world of flavors to inspire my dishes!

What are all of you up to in the coming year? I hope you have some lovely things lined up too! After the whole world being on pause for so long, we deserve a fun, free, healthy, and adventurous 2022.

We started the holiday season with a yummy, sweet little treat. Though I told you before that we aren’t Christmas celebrating people, any excuse is a good excuse to get some friends over for food, fun, laughter, and much love.

On Christmas day we invited a few friends for vegan sushi. I didn’t prepare it myself but it inspired me to try and make my own.

What I did make was guacamole and homemade crackers as an appetizer and a kiwi mousse for dessert
 though I will share my cracker recipe in one of my next posts, today I want to share the kiwi mousse with you. It was so good that I am probably making this again for our New year’s dinner.

VEGAN EGG WHITES


PXL_20211213_021017162.MP.jpg

Before I show you how to make the mousse. allow me to enlighten you about vegan “egg whites.” Something I have learned to make many years ago when I wanted to make a vegan version of one of my hubby’s sweet little favorite treats French Macarons.

This reminds me of adding them back to my to-make list. It has been years since we had them.

Vegan egg whites are made by mixing the following ingredients:


PXL_20211213_020048854.MP.jpg

AQUAFABA is the cooking water of chickpeas or other legumes. Though chickpea juice or cooking water is the one usually used if you want to make egg whites.

Aquafaba can mimic the functional properties of egg white in cooking. It can be used as a direct replacement in most recipes that call for egg whites such as meringue, mousses, macarons, and marshmallows.

Slowly cooking dried chickpeas in water for a few hours until the water turns to aquafaba will give you similar results without the added preservatives you get from canned juice. If, however, you are new to using aquafaba I recommend using the liquid from a can first as this is a fool-proof consistency that always works.

If you have been following my posts for a while then you know I am not a huge fan of using canned or processed ingredients. When I am making something with aquafaba I must admit I usually use the canned version too. Just make sure you buy organic and BPA-free cans.

PXL_20211213_015913992.jpg

CREAM OF TARTAR - AKA potassium bitartrate - is the powdered form of tartaric acid. It helps “egg whites” achieve their full volume potential and stabilizes them by holding in water and air to create extra fluff.

FYI: Though you can use lemon or lime juice to add some acidity, I have had the best and fluffiest results when using cream of tartar.

VEGAN KIWI MOUSSE - THE RECIPE


PXL_20211213_081357339.PORTRAIT.jpg

Ingredients (serves 4)


  • 200 g fresh blended kiwi fruit
  • 2 tbsp maple syrup, coconut nectar, or agave syrup
  • Âœ tsp vanilla extract
  • ⅔ cup coconut cream (about 150 grams)
  • 1 tbsp lukewarm water
  • Ÿ to 1 tsp agar-agar
  • ⅓ cup aquafaba (about 85 grams)
  • ⅛ tsp creme of tartar (you can use lemon or lime juice instead if you don’t have cream de tartar)

PXL_20211213_075819758.PORTRAIT.jpg

Toppings


Though you can top the kiwi mousse with whatever you like, here's what I used for ours...

  • Fresh strawberries
  • Fresh kiwifruit
  • Coconut flakes
  • Cacao nibs
  • Mulberries

PXL_20211213_080644730.MP.jpg

Directions


Blend about 200g of kiwifruit until smooth. Then add maple syrup and vanilla and blend again. Transfer to a mixing bowl.

PXL_20211213_014335502.MP.jpg

In a small bowl combine lukewarm water and agar-agar. Whisk until well combined.

PXL_20211213_015316855.MP.jpg

Add dissolved agar-agar and coconut cream to a saucepan and cook over medium heat until it starts to boil. Stir regularly.

PXL_20211213_015401930.MP.jpg

PXL_20211213_015546251.MP.jpg

Remove from heat and pour in the kiwi juice. Stir to combine and let cool until lukewarm.

PXL_20211213_015745012.jpg

PXL_20211213_015838307.jpg

Meanwhile, drain the chickpeas, keeping the liquid (aquafaba). Chickpeas can be used for a salad, falafel, hummus, etc. Place in a mixing bowl and add the cream of tartar or lime/lemon juice.

PXL_20211213_020212415.MP.jpg

Using an electric whisk, mix at high speed until firm peaks. You should be able to turn the bowl upside down. This takes longer than whisking egg whites so keep whisking until firm. This can take up to 5-6 minutes.

PXL_20211213_020356109.jpg

PXL_20211213_020539797.MP.jpg

PXL_20211213_021001551.jpg

PXL_20211213_021022497.jpg

PXL_20211213_021039341.jpg

Pour half of the kiwi mix into the bowl and carefully fold with a spatula into the aquafaba “egg whites”. Once combined fold in the remaining kiwi juice. Do not overmix as you want to keep the mousse nice and fluffy.

PXL_20211213_021306648.jpg

PXL_20211213_021318742.jpg

PXL_20211213_021341925.jpg

PXL_20211213_021611986.jpg

Transfer to jars, cups, or glasses and let set in the fridge.

PXL_20211213_021901151.jpg

PXL_20211213_074939502.jpg

PXL_20211213_075000176.jpg

PXL_20211213_075116231.PORTRAIT.jpg

Serve with your fav toppings. I used fresh halved strawberries and kiwi cubes, cacao nibs, dried mulberries, and coconut flakes.

PXL_20211213_080633752.jpg

PXL_20211213_080800640.jpg

PXL_20211213_080658880.PORTRAIT.jpg


WISHING YOU ALL A HAPPY AND HEALTHY HOLIDAY SEASON ჊ ჊ ჊


signature-new.png


ALL CONTENT IS MINE AND ORIGINAL!

PICTURE(s) TAKEN WITH GOOGLE PIXEL 3 XL


LET'S CONNECT!


Website - Facebook - Google+ - Twitter - Pinterest - YouTube


đŸ„‘đŸ“đŸ† FIND MORE YUMMY PLANT-BASED CREATIONS BELOW đŸ„‘đŸ“đŸ†


LENTIL PASTA PESTO WITH PAN-ROASTED VEGGIES (V-GF)

NO-BAKE PECAN CARAMEL PIE SQUARES - THE PERFECT XMAS DELIGHT

HOMEGROWN HEALING HIBISCUS (ROSELLE) TEA

HOMEMADE TROPICAL MORNING BLISS BOWL - HOW WE DECIDE WHAT TO MAKE AT HOME AND WHAT TO BUY IN THE STORE

H2
H3
H4
3 columns
2 columns
1 column
Join the conversation now
Logo
Center