Tangy Vegan Mousse

Ingredients

	Grams (g)
Mousse
Yoghurt (vegan)	500
Sugar Caster	100
Cocoa Butter	80
Ambiante	350
Lemon Juice	10
Lemon Zest	1/4 lemon
Mousse total	1040
Filling
Topfil Passionfruit	250
Filling total	250
Glaze
Miroir Glassage Neutre	500
Colour
Glaze total	500
Base
Almond flour	80
Cashews - crushed	130
Maple Syrup	40
Lemon zest	1/4 lemon
Cocoa Butter	20
Base total	270

Working Method

Mousse

Mix sugar with Yoghurt, warm up small amount of ambiante and mix with melted cocoa butter, mix in yoghurt
Fold Ambiante under Yoghurt Mixture
Mix lemon Juice and lemon zest into above mixture and use straight away, pipe into moulds, freeze and demould once frozen

Base

Combine all ingredients
Add cool roasted nuts and roll out to 3mm thickness between two sheets

Filling

Pipe Topfil Passionfruit into small half sphere moulds and blast freeze.

Glaze

Add colour to Miroir Glassage Neutre
Warm up to 40 degrees and use a stick blender to smooth out glaze.

Assembling

Fill mousse into moulds, push Passionfruit and sponge inserts into mousse
Top off with some more mousse if needed
Flatten the top and place into freezer.

Finishing

Once completely frozen demould and glaze with pre prepared glaze.
Place glazed mousse on the nut base and decorate with coconut and chocolate piece

Claims

Taste Tomorrow
Vegan

Discover

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