Ingredients
Mousse
1 tub strawberry Bio & Me Yogurt
100ml aquafaba from a tin of chickpeas or Oggs
200g frozen strawberries
6 medjool dates
1 tsp vanilla bean paste or extract
Strawberry sauce
200g frozen strawberries
Juice ½ lemon
2 tbs sweetener of choice (optional)
(maple/honey/date syrup/oat syrup/coconut syrup)
To Serve
3 tbs pistachio roughly chopped
Fresh strawberries
Method
Step 1:
Place the dates in a small bowl and cover with boiling water, set aside.
Place 200g strawberries in a small saucepan with the vanilla and heat gentle until soft and starting to breakdown and bubble.
Step 2:
Drain the dates and add them to a food processor with strawberries, blitz until smooth. Empty into a sieve and push through with the back of a spoon to make a super smooth paste.
Add the yogurt to a large bowl and fold in the strawberry and date puree. Set aside.
Step 3:
Add the ingredients for the strawberry sauce to a small saucepan and gentle heat, stirring occasionally. When the strawberries and completely soft and broken down allow to bubble for a minute or two and set aside to cool.
Step 4:
In a stand mixer whip the aquafaba until firm stiff peaks form, in small stages fold the aquafaba into the mousse gentle.
Step 5:
Spoon in the strawberry sauce to the bottom of 6-8 small glasses, top with the mousse and place in the fridge to set for at least 30 minutes.
When you are ready to serve, top with crushed pistachios and strawberry slices.
Storage:
They will keep for 48hrs covered in the fridge.
Overall rating