1 1/4ouncesfreeze dried raspberries (1/2 cup of processed)
1 1/3cupcoconut cream
1tspagar powder(or gelatin)
4tbspmaple syrup
1/2tspvanilla extract
2/3cupaquafaba (liquid drained from one 15-ounce can chickpeas)
1/4tspcream of tartar
Instructions
Add the freeze dried raspberries to a food processor and process until they form a nice powder-like texture. If you prefer a seedless mousse, use a mesh strainer to sift the powder and remove the seeds aside.
Pour the coconut cream into a pot, add the agar and place over medium heat to activate. Don't forget to whisk it until it boils. Immediately remove from heat, and allow it to cool down for 20 minutes. Whisk in the freeze dried raspberry powder, maple syrup and vanilla.
In a large bowl add the aquafaba and cream of tartar. Using an electric mixer whip until peaks appear (3-5 minutes).
Using a spatula, gently fold in half of the raspberry coconut cream with the whipped aquafaba. Do the same with the remaining half until well combined.
Divide the mixture into three glasses, Refrigerate the glasses for at least 3 hours before serving.
This mousse can stay fresh in the fridge for up to 2 days.