Mousse passion, mango and speculoos {Noël vegan}
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 !
- 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
- For the speculoos biscuit, put the flour, sugar, the bicarbonate and spices in a salad bowl then add the melted margarine. Travaillez la pâte à la main ou au robot munie d'une feuille puis ajoutez la mélasse. Travaillez jusqu'à obtention d'une pâte bien lisse puis formez une boule. Film and refrigerate 15 minutes. Roll out the dough on 3-4 mm d'épaisseur puis enfournez 12-15 minutes at 180°.
- Pour la mousse portez le lait de coco à ébullition puis versez le en deux fois sur le chocolat afin de bien émulsionner le mélange afin d'avoir une jolie ganache. Book cool 30 minutes.
- Battez l'aquafaba en neige puis ajoutez le sucre au fur et à mesure et continuez à battre 30 seconds.
- Mélangez intimement le blanc en neige d'aquafaba et la ganache.
- 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.
Emilie
Elodie
20.12.17I make a dessert that looks like yours with pineapple but I didn't think about making the speculoos, I always buy it ready-made ..
Your recipe looks super fresh, she makes me want it 🙂
Emilie
25.12.17Thank you very much Élodie, I’m sure it’s also perfect with pineapple 😉
LadyMilonguera
26.12.17Lovely flavors in this mousse…