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You could simply use Agar instead of gelatine... The disadvantage of Agar however is that it doesn't liquefy as easily as gelatine, but the advantage is that it's suitable for a vegan diet.


There are two things you can do to make the mousse stiffer: Reduce the water from the fruit. So use some kind of concentrate instead of the pure fruit. For example, you could cook down a syrup or jam and add it to the mousse. Or see if dehydrating juice gets you somewhere. Use more fat. Instead of whipping cream at 30 to 35% fat, you could use ...


However much you are making, use this ratio: 4 parts heavy cream/whipping cream to 2 parts sweetened condensed milk to 2 parts passionfruit pulp. Make sure that before you start, you whip the heavy cream until it holds in stiff peaks. This results in a mousse that has an almost custard-like consistency, but with a lighter feel. I don't know how to make a ...


This is going to sound rather unorthodox, but whipping chilled instant chocolate pudding will make a nice mousse substitute. I can't call it mousse really, but you honestly can't tell the difference unless you are taste testing side by side with one made from fresh shaved chocolate. Obviously the real mousse will be much richer when tasted side by side, but ...


Silken tofu mousse recipes couldn't be easier. Yes, can get it quite light. Maybe not as aerated as with egg or gelatin but without the off flavors of either

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