Learn from us: Recipes Assorted Vegan Mousse

Exotic Mangopresso

Exotic Mango Mousse

• 70 g Mango Puree I
• 50 g Pineapple Juice
• 30 g Granulated Sugar
• 7 g Agar Powder
• 5 g Low Methoxyl Pectin
• 150 g Mango Puree
• 5 g Cacao Butter
• Mango Flavouring, to taste
• Orange Food Colouring, to taste
• 300 g Vegan Whipping Cream

Instructions:

1. Mix the sugar, agar powder, and low methoxyl pectin. Set aside.
2. In a pan, heat Mango Puree I and pineapple juice over low heat until it reaches 40°C.
3. Add the dry ingredients and stir until fully dissolved and lump-free.
4. Add Mango Puree II and stir over low heat until combined.
5. Add cacao butter, stir well, then turn off the heat. Let cool slightly.
6. Whip the vegan cream until fluffy, then gently fold it into the cooled mango mixture.

Coffee Gell

• 150 g Water
• 250 g Espresso
• 5 g Agar Powder
• 60 g Sugar
• 150 g Oat Milk

Instructions:

1. In a pan, mix sugar and agar powder until well combined.
2. Add espresso, water, and oat milk. Bring to a boil.
3. Pour into molds and let set.

Chocolate Biscuit

• 55 g All-Purpose Flour
• 55 g Sugar
• 8 g Cocoa Powder
• 1 g Salt
• 2 g Baking Powder
• 1 g Baking Soda
• 25 g Dark Chocolate
• 15 g Palmboom^® Cake Margarine
• 35 g Hot Water
• 30 g Oat Milk
• 20 g Vegan Whipped Cream

Instructions:

1. Mix flour, sugar, cocoa powder, salt, baking powder, and baking soda in a bowl.
2. In a saucepan, combine dark chocolate, Palmboom^® Cake Margarine, hot water, oat milk, and vegan cream. Heat until melted and smooth.
3. Pour the warm mixture into the dry ingredients and mix until smooth.
4. Bake at 190°C for 13 minutes.

Passion Fruit Cremeux

• 90 g Passion Fruit Puree
• 90 g Vegan Cream
• 40 g White Chocolate
• 40 g Cocoa Butter
• 25 g Sugar
• 1 g Pectin X58
• 2 g Low Methoxyl Pectin

Instructions:

1. Heat passion fruit puree to 60°C.
2. Mix white chocolate with vegan cream, then combine with the warm puree.
3. Gradually add sugar pre-mixed with the pectins while stirring.
4. Cook until the mixture thickens like jam.
5. Blend with an immersion blender until smooth. Set aside.

Crispy Granola

• 100 g Tropical Fruit Muesli
• 50 g Almond Slice
• 30 g Brown Sugar
• 20 g Maple Syrup
• 30 g Vegan Cream

Cara Membuat:

1. Mix all ingredients and mold into 5 cm rings at 20 g per portion.
2. Bake at 160°C for 15 minutes.

Assembly:

Prepare jars in the desired shape. Layer with chocolate cake at the bottom, followed by exotic mango mousse, passion fruit cremeux, coffee gell, and another layer of exotic mango mousse. Top with crispy granola and decorate as desired. Chill before serving.

Tropical Strawberry Mint

Vanilla Cake

• 55 g All-Purpose Flour
• 50 g Granulated Sugar
• 1 g Baking Soda
• 1 g Salt
• 60 g Oat Milk
• 2 g Vanilla Extract
• 20 g Palmboom^® Cake Margarine
• 4 g Apple Cider Vinegar

Instructions:

1. In a bowl, mix flour, sugar, baking soda, and salt.
2. Combine oat milk, vanilla extract, Palmboom^® Cake Margarine, and apple cider vinegar. Heat in the microwave for 1 minute.
3. Slowly add wet ingredients to dry, mix until smooth.
4. Pour into mold and bake at 190°C for 15 minutes.

Strawberry Gell

• 53 g Water
• 125 g Strawberry Puree
• 4 g Agar Powder
• 4 g Mint Leaves
• 42 g Granulated Sugar
• 25 g Lemon
• 200 g Fresh Strawberry

Instructions:

1. In a pan, mix agar powder and sugar.
2. Add water, mint leaves, and strawberry puree. Cook over medium heat until boiling.
3. Add lemon juice, stir well, and set aside.
4. Once cooled, blend with an immersion blender and mix with diced fresh strawberries.

Vanilla Chantilly

• 250 g Vegan Cream
• 25 g Powdered Sugar
• 5 g Vanilla Extract

Instructions:

1. Mix Vegan Cream, Powdered Sugar, and Vanilla Extract and whip until fluffy.

Pineapple Cremeux

• 90 g Pineapple Puree
• 90 g Vegan Cream
• 40 g White Chocolate
• 40 g Cocoa Butter
• 25 g Sugar
• 1 g Pectin X58
• 2 g Low Methoxyl Pectin

Instructions:

1. Heat pineapple puree to 60°C.
2. Mix white chocolate with vegan cream, then combine with the warm puree.
3. Gradually add sugar pre-mixed with the pectins.
4. Cook until thickened like jam.
5. Blend with an immersion blender until smooth. Set aside.

Nutty Crumble

• 50 g Palmboom^® Cake Margarine
• 50 g Sugar
• 100 g All-Purpose Flour
• 60 g Chopped Cashews

Instructions:

1. Cream Palmboom^® Cake Margarine and sugar until smooth.
2. Add flour and chopped cashews, mix until combined.
3. Spread on a baking tray and bake at 160°C for 25 minutes.

Assembly:

Prepare jars in the desired shape. Layer vanilla cake at the bottom, followed by vanilla chantilly, pineapple cremeux, strawberry gell, and another layer of chantilly. Top with nutty crumble and decorate as desired. Chill before serving.