Tuesday, July 30, 2013

Gluten Free Strawberry Mousse with Cocoa Tahini Icing

Gluten Free Strawberry Mousse
An original recipe by Shirley Plant

3 cups fresh strawberries
1 cup almond or soy milk
3-4 tablespoons agar flakes
1/2 cup water
Juice of 2 lemons
2-3 tablespoons honey


  1. Blend strawberries with the milk in your food processor. 
  2. In a saucepan, add water, agar flakes, lemon juice and honey. Bring to a boil, then reduce to simmer for a few minutes until agar has dissolved. Remove from heat and let stand to cool down. 
  3. Combine with the strawberry pulp mixture and pour into glass dessert bowls and refrigerate. Serve chilled with a strawberry on top or drizzle cocoa tahini icing over the top. 
Cocoa Tahini Icing


1/4 cup tahini
1/8 - 1/4 cup nut or soy milk
1 teaspoon pure vanilla extract
1/4 cup honey or maple syrup
1 tablespoon cocoa powder


  1. Blend all ingredients in a bowl and chill. Use as a cream over fruit pies or puddings. 


Mary said...


How does agar differ from beef gelatin? Can I use beef gelatin instead?

About how many will this serve?


Delicious Alternatives said...

Agar is the vegetarian version for gelatin. I don't know how much gelatin to use though, but it should work. This recipe yields 4 cups.


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