Strawberry Aquafaba Mousse

Strawberry Aquafaba Mousse is a light, airy dessert made without eggs or cream, yet it tastes beautifully rich and indulgent. Fresh strawberries give it a bright, fruity flavour, while whipped aquafaba creates a delicate, cloud-like texture. It is surprisingly simple to prepare and ideal for beginners who want an elegant, dairy-free treat. Total time is around 25 minutes, plus chilling.

Ingredients

For the Strawberry Base

• 250g fresh strawberries, hulled
• 60g caster sugar
• 1 tsp lemon juice

For the Aquafaba Mousse

• 120ml aquafaba (liquid from a tin of chickpeas)
• 1/4 tsp cream of tartar or 1 tsp lemon juice
• 2 tbsp icing sugar, sifted
• 1/2 tsp vanilla extract

For Serving (Optional)

• Fresh strawberries, sliced
• Mint leaves
• Dairy-free whipped cream

How to Make Strawberry Aquafaba Mousse

• Prepare the strawberries: Place the strawberries, caster sugar and lemon juice into a blender. Blend until completely smooth. Pour the puree into a saucepan and simmer gently for 5 to 7 minutes until slightly thickened. Leave to cool fully.
• Whip the aquafaba: Pour the aquafaba into a large, clean mixing bowl. Add the cream of tartar. Using an electric mixer, whisk on high speed for 8 to 10 minutes until stiff, glossy peaks form.
• Add sweetness and flavour: Gradually add the icing sugar while whisking, followed by the vanilla extract. Continue whisking until fully incorporated and the mixture remains firm.
• Fold in the strawberry puree: Gently fold the cooled strawberry mixture into the whipped aquafaba using a spatula. Work slowly to keep as much air in the mousse as possible.
• Chill the mousse: Spoon the mousse into serving glasses. Refrigerate for at least 2 hours until set and lightly firm to the touch.

Tips for the Best Strawberry Aquafaba Mousse

Why is my aquafaba not whipping properly?

Ensure the bowl and beaters are completely clean and free from grease. Use room temperature aquafaba and add cream of tartar to help stabilise the foam.

Can I use frozen strawberries?

Yes, thaw them fully and drain excess liquid before blending to prevent the mousse from becoming too soft.

How do I keep the mousse airy?

Fold the strawberry puree in gently using a spatula. Avoid stirring vigorously, as this will knock out the air.

Can I make it sweeter?

Taste the strawberry puree before folding. Add a little extra icing sugar if your strawberries are tart.

Serving Suggestions

• Top with fresh strawberry slices and mint leaves.
• Serve with dairy-free whipped cream.
• Add a spoonful of crushed meringue for texture.
• Layer with crushed biscuits for a quick parfait.

Storage

Room Temperature

Not suitable for room temperature storage. Keep chilled at all times.

Refrigerator

Store covered in the fridge for up to 2 days. The texture is best within the first 24 hours.

Freezing

Freezing is not recommended, as the mousse may lose its airy texture once thawed.

Nutrition

• Calories: 120 kcal
• Carbohydrates: 22g
• Protein: 2g
• Fat: 0.5g
• Saturated Fat: 0g
• Sodium: 45mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs