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
- Blend strawberries with the milk in your food processor.
- 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.
- 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
- Blend all ingredients in a bowl and chill. Use as a cream over fruit pies or puddings.