freeze dried raspberries (about 1/2 cup processed)
pure maple syrup
aquafaba (liquid drained from one 15-ounce can chickpeas)
cream of tartar
- Place the freeze dried raspberries in a food processor. Pulse until raspberries reach a fine powder. If you prefer a seedless mousse, transfer the raspberry powder to a fine mesh strainer with a bowl underneath. Sift the powder to remove the seeds and set aside.
- Pour the coconut cream into a medium size saucepan. Add the agar and heat over medium heat to activate, whisking until it reaches a boil. Remove from heat immediately. Allow the coconut cream to cool down for about 20 minutes or until room temperature. Whisk in the freeze dried raspberry powder, maple syrup, and vanilla extract.
- Place the aquafaba into a large mixing bowl. Add the cream of tartar. Using an electric mixer on high, whip until stiff peaks appear. This could take about 3-5 minutes. You should be able to hold the bowl above your head and flip it upside down without the aquafaba sliding.
- Use a spatula to gently fold in half of the raspberry coconut cream with the whipped aquafaba. Fold in the remaining half until mixed well. Be careful not to overmix.