DESSERTS | 197 ½ tsp vanilla 2/3 cup coconut cream 2 Tbs cornflour 1 Tbs water 1/8 tsp cream of tartar Place ½ cup aquafaba in a small pot and heat, reducing the aquafaba to 1/3 cup. Set aside to cool down. Place the strawberries, maple syrup, sugar and vanilla in a blender. Blend on high speed until smooth. Strain to get a thin juice without the ‘pits’. Transfer to a mixing bowl and set aside. Place the coconut cream in a small pot. In a small bowl, dissolve the cornflour with the water and add to the coconut cream. Heat over medium heat, whisking constantly until it just starts to boil. Remove from heat as soon as it starts boiling. Pour the hot coconut cream into the bowl containing the strawberry juice and whisk to combine. Let cool 20-25 minutes, or until just warm. It should not be hot. Wipe the bowl and beaters of a mix master with vinegar so there won’t be any oil. Place the aquafaba into a large mixing bowl. Add cream of tartar. Whip the aquafaba in a mix master on high speed until firm peaks form, about 5 minutes. Pour half of the coconut strawberry juice into the bowl and carefully fold it into the aquafaba using a spatula. Once fully combined, pour the rest of the strawberry juice and fold again until the juice is completely integrated into the aquafaba. Try not to overmix; stop as soon as it’s combined and no juice remains at the bottom of the bowl. The mixture should be very light and fluffy. Pour the mixture into a glass bowl and cover with a lid or plastic. Refrigerate for at least three hours or overnight. The mousses will keep for up to 3 days in the refrigerator. Serve topped with sliced strawberries. NOTE: *You can use the aquafaba straight from the can. However it is best to reduce it as the thickness is key to most recipes. You can reduce aquafaba on the stove in a sauce pan simmering for about a 15 minutes on the stove. Maayan told me that barmen use aquafaba for vegan drinks today! ** The ‘pits’ on strawberries are actually called achenes and each one contains a strawberry seed.
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