Strawberry Parfait with Aquafaba Vanilla Mousse
From the story The Path of the Strawberry
Strawberry Parfait with Aquafaba Vanilla Mousse
- Yield: Serves 4-6 1x
Description
Nobody needs an introduction to the ripe-red strawberries at our farmers’ markets. Their delicious scent reaches our nostrils even before we spot their gorgeous color.
Aquafaba, on the other hand, may be a new concept. It’s simply that viscous, protein-rich liquid that forms when beans cook. All you have to do is strain the liquid from a can of chickpeas into a bowl, let the liquid chill in the fridge, and then whip it up like egg whites to become a delicious dessert topping.
Ingredients
- 2 cups chopped strawberries
- 1-2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon chia seeds (optional for thickening)
- 1/2 cup aquafaba (see headnote), well chilled
- 1/2 teaspoon cream of tartar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1-2 teaspoons finely grated lemon zest
- Thinly sliced strawberries
- Fresh mint
- Granola
- Toasted coconut flakes
- Crushed pistachios or almonds
Instructions
Do ahead: Chill the aquafaba. Also, chill some wine glasses or parfait glasses.
To make the strawberry compote: Combine chopped berries, sugar, and lemon juice and let sit 10–15 minutes until juicy. For a thicker compote, stir in 1 teaspoon chia seeds and let sit another 10 minutes.
To make the aquafaba vanilla mousse: Add cream of tartar and maple syrup to the chilled aquafaba and whip for 8 to 10 minutes until it forms stiff peaks. Fold in the vanilla and lemon zest.
To make the parfaits: Place a layer of strawberry compote, then add a layer of aquafaba vanilla mousse. Sprinkle a “crunch layer” of granola, toasted coconut flakes, crushed nuts, or all three. Repeat the layers of compote and mousse and top with a dollop of the mousse, some sliced strawberries, and a sprig of fresh mint.
Variations
Chocolate Strawberry Aquafaba Parfait: Add 2 tablespoons cocoa powder and extra maple syrup to all or half of the mousse.
Lemon-Strawberry Cream Parfait: Lightly swirl 1 tablespoon lemon curd (vegan or regular) into the mousse. Top with lemon zest.
Strawberry-Basil Parfait: Add 1 tablespoon finely chopped basil to strawberry layer. Garnish with basil leaves.
Notes
This recipe was created by Cynthia Murdough, events coordinator for the Berkeley Ecology Center, the organization that runs the Berkeley Farmers’ Markets.
- Category: Dessert
