Blood orange mousse
This is the perfect vegan mousse that you can use for almost any fruitcoulis.
Makes 650 grams.
Allergens and dietary requirements
- Soy
- Vegan
Ingredients
240
g
vegan whipping cream60
g
soya milk50
g
sugar7.5
g
MSK Ultragel-550
g
sugar150
g
blood orange coulis100
g
water12.5
g
MSK UltrawhipPreparation method
Mix the cream and milk together and warm to 80°C.
Mix 50 grams of sugar and MSK Ultragel-5 together and add to the milk mix.
Bring to the boil and boil for 1 minute.
Mix the remaining sugar, blood orange coulis, water, and MSK Ultrawhip together in a mixing bowl.
Put onto a planetary mixer and whisk at high speed until fully aerated. It should go to the same consistency as whipped cream.
Gradually pour in your ultragel mix whilst still whisking.
When fully incorporated turn off the machine and pour the mousse into the desired mould or frame.
Freeze the mousse for at least 6 hours.
Loosen the mousse from the molds frozen and allow to defrost on the plate.
Serving suggestions
- Delicious with white chocolate, tonka bean, and caramel.
- Combines well with components of ginger, sesame, and shiso.
- Perfect in a dessert with dark chocolate, pretzel and cinnamon.
