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Carolina Molea's Soursop Mousse

Soursop Mousse

Author Carolina Molea

Ingredients

For the Soursop Mousse

  • 1 recipe of vegan meringue
  • 1 tablespoon/8 g/ 0.30 oz Agar powder
  • 1 ½ cup + 1 tablespoon/397g/14oz Soursop Pulp, thawed
  • ½ cup/115 g/4 oz Coconut Milk, full –fat
  • 1 cup/225g / 8 oz Organic cane sugar
  • Pinch of sea salt
  • 3 tablespoons/ 33 g/ 1.20 oz Lemon juice
  • 1 tablespoon/ 9 g/ 0.30 oz organic cornstarch dissolved in 2 tablespoons/ 24g/ 0.85oz of water, room temperature

For the Mango Gel

  • 1 teaspoon/4 g/ 0.15 oz Agar powder
  • 1 cup/ 250 g/ 8 oz Mango Puree
  • 1 tablespoon/ 11 g/ 0.4 oz Lemon juice
  • 1 tablespoon/16 g/ 0.55 oz Organic Cane Sugar

Instructions

Make the Soursop Mousse

  1. Make the Vegan Meringue.
  2. In a medium saucepan, pour the soursop puree over the agar; do not stir or heat. Set aside for 10 minutes or longer to allow the agar to hydrate.
  3. Whisk the coconut milk, lemon juice, sugar, and salt into the bloomed agar. Bring to a simmer, whisking frequently until sugar has dissolved. Make sure you whisk the bottom and the walls of the pot, coconut milk burns easily.
  4. Stir the cornstarch and water with a fork to incorporate the starch. Whisking constantly, add the slurry to the simmering liquid. Bring to a full boil, lower the heat to maintain a low boil, and cook for a minute or so. The mixture will feel thicker almost immediately. Remove the saucepan from the heat.
  5. Pour the mixture into a shallow bowl and cool to room temperature. Refrigerate 20 to 30 minutes, or until the gel is very firm. Once firm, cream in a food processor using the S blade, pulse gently until creamy.
  6. Transfer the mixture to a mixing bowl and add 1 spoonful of vegan meringue, using a rubber spatula, incorporate the meringue into the mixture with folding motions. Repeat the previous step slowly, until you add approximately 1 cup of meringue. Keep in mind that if you add too much meringue, the mixture will eventually turn watery.

Make the Mango Gel

  1. In a small saucepan, pour the mango puree over the agar; do not stir or heat. Set aside for 10 minutes or longer to allow the agar to hydrate.
  2. Add sugar and lemon juice. Bring to a simmer, whisking frequently for a couple of minutes until sugar has dissolved. Make sure you whisk the bottom and the walls of the pot.
  3. Pour the mixture into a shallow bowl and cool to room temperature. Refrigerate 20 to 30 minutes, or until the gel is very firm. Once firm. Cut the agar gel in small cubes and blend the gel cubes thoroughly using an immersion blender until smooth.
  4. Pass the fluid gel through a fine sieve.
  5. Store in a sealed container or squeeze bottle in the fridge until ready to use.

To Serve

  1. Transfer the mousse to a piping bag. In a small dessert glass, serve the mango gel, add mousse, more mango gel and garnish with diced fruit of your choice, I recommend dragon fruit, mango, kiwi, and berries. Finish with piped vegan meringue, edible flowers and fresh mint leaves.

To Keep

  1. Store the mousse in an airtight container for up to 3 days.