Strawberry & Rosewater Mousse
Prep time
Total time
A vegan Strawberry and Rosewater Mousse for easy Summer snacking
Author: Christina Soong | The Hungry Australian
Recipe type: Dessert, Breakfast, Snack
Cuisine: Australian
Serves: 6
Ingredients
- 450 grams strawberries, plus a few extra to garnish
- 600 grams medium firm tofu, drained
- 1 tablespoon vanilla essence
- 12 gram stevia (the Stevia I used for this recipe is equal to 6 teaspoons sugar - you can substitute sugar, honey or other sweetener)
- 1.5 teaspoons vanilla bean essence
- ½ - ¾ teaspoon rosewater
- 2 tablespoon coconut oil
Instructions
- Wash and hull strawberries.
- Use a food processor to blend tofu, vanilla, strawberries, rosewater, stevia (or equivalent) and coconut oil until fully combined.
- Taste and adjust rosewater and sweetener if necessary.
- Spoon into serving bowls. If you want a firmer texture, refrigerate for at least two hours at this point.
- Serve with sliced strawberries.
Notes
Vegan.
Dairy, gluten, nut and refined sugar free.
Will keep covered in the fridge for up to three days.
Dairy, gluten, nut and refined sugar free.
Will keep covered in the fridge for up to three days.
Recipe by The Hungry Australian at https://hungryaustralian.com/2016/01/strawberry-rosewater-mousse/