Scandinavian Aquafaba Mousse Trio with Lingonberry Sauce

Allergens

None

Ingredients

• 1 cup aquafaba (liquid from canned chickpeas) 1/2 cup maple syrup 1/2 teaspoon sea salt 1 teaspoon vanilla extract 2 cups cold coconut cream, separated into three bowls 1/4 cup lemon juice, freshly squeezed 1 tablespoon lemon zest 1 cup lingonberries (fresh or frozen) 1/2 cup water 1/2 cup granulated sugar Optional: edible flowers for garnish

Instructions

1. In a large, clean bowl, whip the aquafaba with an electric mixer until it forms soft peaks. Gradually add the maple syrup, sea salt, and vanilla extract while continuing to whip until stiff peaks form. Gently fold in two cups of cold coconut cream into the whipped aquafaba mixture, dividing equally between three separate bowls. In the first bowl, mix in the lemon juice and lemon zest for a bright citrus twist. In the second bowl, add a few drops of natural food coloring (optional) for a visually appealing contrast. Leave the third bowl plain to maintain its pristine white color. Transfer each mixture into individual serving dishes and refrigerate for at least 4 hours or until firm. For the lingonberry sauce, combine lingonberries, water, and sugar in a saucepan over medium heat. Cook until the berries soften and release their juices, then simmer gently to thicken the sauce. Strain the sauce through a fine mesh sieve if desired for a smooth consistency. Remove the mousses from the refrigerator and garnish with lingonberry sauce, a sprig of mint, or edible flowers for an extra touch of elegance.

Chef’s Insight

The combination of aquafaba and coconut cream creates a light yet indulgent texture in these mousses, while the tangy lingonberries provide the perfect balance to each bite.

Notes

For the best results, use fresh lingonberries if available; however, frozen berries work just as well.