Mousse passion, mango and speculoos {Noël vegan}

Mousse passion

Il est maintenant temps de faire place au dessert, parce que le dessert c’est quand même le truc le plus attendu des fêtes et ce pour quoi on se met souvent le plus la pression ! Vous me connaissez déjà bien je suppose donc vous savez que ce que je vais vous proposer est super facile à réaliser et pas prise de tête, facile à réaliser ne veut pas dire passe partout voir insipide. CWhat I can tell you is that these passion fruit mousses did not last long with us and Monsieur found that it made a light and delicious dessert and I can tell you that it is not easy to seduce Monsieur level dessert because he's not a big fan of pastries! For this passion fruit mousse recipe I tested a cocoa butter/passion mousse base from a famous chocolate brand and for the first time I used it in cooking (yes because before I had still killed a few guns like that !) I must say that I was amazed ! The foam is airy, tangy and not very sweet and goes wonderfully with the speculoos biscuit and fresh fruit. So yes, exotic fruits are not local but we are entitled to a little sprain for the holidays, non ?!

This dessert is vegan of course but also gluten-free and I can tell you that some will only see it as a fool and will believe in a classic mousse !

Mousse passion recette

Mousse passion vegan

Mousse passion, mango and speculoos {Noël vegan}

2017-12-19 12:15:06

Pour 6 moss

To print

Ingredients

1 mango
2 passion fruit
FOR THE FOAM
300 g coconut milk
200 g of Valrhona cocoa butter/passion butter pistoles
30 g cane sugar
80 g d'aquafaba
FOR THE SPECULOOS COOKIE
100 g brown rice flour
55 g whole cane sugar
50 g of margarine
20 g of molasses
1 tablespoon of cinnamon
1 teaspoon of ginger
1 small pinch of bicarbonate

Preparation

For the speculoos biscuit, put the flour, sugar, the bicarbonate and spices in a salad bowl then add the melted margarine. Work the dough by hand or in a robot fitted with a sheet then add the molasses. Work until you obtain a very smooth dough then form a ball. Film and refrigerate 15 minutes. Roll out the dough on 3-4 mm thick then put in the oven 12-15 minutes at 180°.
For the mousse, bring the coconut milk to the boil then pour it in two batches over the chocolate to emulsify the mixture well to create a nice ganache.. Book cool 30 minutes.
Beat the aquafaba until stiff then add the sugar gradually and continue to beat 30 seconds.
Mix the aquafaba egg white and the ganache thoroughly.
Break the biscuit into pieces and place it at the bottom of the glasses. Pour over the passion fruit mousse and set aside to cool. 1 minimum hour.
Cut the mango into brunoise (small cubes) then mix with the grains and the passion fruit juice.
Add the fruit on top of the mousses before serving.

aime & mange https://aime-mange.com/