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Vegan Vanilla Mousse with Apricots

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Vegan Vanilla Mousse with Apricots

The perfect vegan vanilla mousse with apricots recipe with a picture and simple step-by-step instructions.

  • 150 g Silken tofu
  • 200 g Soy cream for whipping
  • 3 g Locust bean gum
  • 3 tbsp Sugar
  • Vanilla essence
  • 1 Can Apricot preserve
  • 4 tbsp Freshly squeezed lemon juice
  1. Drain the silken tofu well. Mix 4 tablespoons of water with the locust bean gum and heat carefully until the mixture gels. Whip the soy cream until stiff. Using the mixer, beat the tofu with the sugar, lemon juice and vanilla essence until frothy. Stir in the locust bean gum as well. Carefully fold in the soy cream.
  2. Drain the apricots, put 4 apricot halves aside and puree the rest very finely. Layer the tofumous sauce with the apricot puree in glasses and stir with a spoon. Cut into the apricot halves and use them to decorate the mousse. Place in the refrigerator for at least 2 hours.
Dinner
European
vegan vanilla mousse with apricots

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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