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Today is National Mousse day! This fluffy treat can be served up sweet or savory. The word mousse is from the French word for foam and is typically made with egg whites or cream. It can be thick like pudding or fluffy like whipped cream. This lovely lime mousse is made with tofu and is just as light and fluffy as the original!
What is Mousse?
Mousse is a delicious dish that tastes and feels decadent. It can be savory, like a salmon mousse – or sweet, like a chocolate mousse. Serve it on it’s own or inside something else, like a pastry or on toast.
This mousse is sweet and perfect all by itself – or even on a graham cracker!! It’s sweet and delicious and totally vegan!
How to Make a Vegan Key Lime Mousse –
Start with the tofu base. Mix it with the lime juice, zest and honey in a food processor and process until it’s smooth and well blended.
Next dissolve the agar agar in the oat milk and simmer it on low for 2 to 3 minutes.
It’s important to make sure the agar powder is heated to at least 115 degrees. Made from red seaweed, as it cools it becomes a stronger binder than gelatin and gives this mousse the fluffiness.
Once the milk is brought to temperature, add it to the tofu mixture and process for a minute or two. If you like your key lime desserts to be green, you can add some green food color, but natural lime has no pigment.
Last, pour the mousse into a bowl and
top with graham cracker crumbs. Cover and refrigerate for 4 or 5 hours, or until the mousse is semi-firm.
Serve it alone or with fresh fruit on the top.
© Copyright 2023 The Lazy Gastronome
A delicious mousse made with tofu and honey and flavored with key lime juice.
- 15 oz Silky tofu
- 4 key limes, juiced
- 1/4 teaspoon lime zest
- 3 Tablespoons honey
- 1/4 teaspoon agar agar
- 1/4 cup oat milk
- 1/3 cup graham cracker crumbs
- fresh fruit for garnish
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Start with the tofu base. Mix it with the lime juice, zest and honey in a food processor and process until it's smooth and well blended.
-
Next dissolve the agar agar in the oat milk and simmer it on low for 2 to 3 minutes.
-
It's important to make sure the agar powder is heated to at least 115 degrees. Made from red seaweed, as it cools it becomes a stronger binder than gelatin and gives this mousse the fluffiness.
-
Once the milk is brought to temperature, add it to the tofu mixture and process for a minute or two. If you like your lime desserts to be green, you can add some green food color, but natural lime has no pigment.
-
Last, pour the mousse into a bowl and top with graham cracker crumbs. Cover and refrigerate for 4 or 5 hours, or until the mousse is semi-firm.
-
Serve it alone or with fresh fruit on the top
© Copyright 2023 The Lazy Gastronome
