Vegan Tropical Fruit Mousse (Addicted to Dates) is made with mango and passionfruit. Airy and light, it’s made with fruit pulp and coconut milk, then set with agar agar (seaweed setting agent) and vegan white chocolate. The mousse also contains aquafaba (whizzed up chickpea brine water) for a vegan meringue feel.
This chef is author of the fabulous book No-Bake Vegan Desserts. A trained classical chef, recipes in the book include Creamy Pistachio Tart, Cherry Bomb Cheezecake, Cardamom, Vanilla & Clementine Crème Brûlée, Banoffee Cupcakes and Salted Caramel Donuts.