Always in search of healthier recipes, which include less, and when possible no, ingredients of animal origin, Sergio Aguilar Rodríguez has designed and prepared this refreshing Carrot, Lime and Basil Mousse, an alternative to the typical Carrot Cake, which will refresh you more during this hot summer.
We share with you the recipe and wait for your comments!
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1 Kg (for about 10 guests)
For the Basis:
125 gr. vegan cookies
15 gr. soy milk
15 gr. margarine
For the Mousse:
350 gr. carrot juice
20 gr. basil leaves
. 1 un. lime
20 gr. sugar.
8 gr. agar-agar
5 drops. orange colouring
200 gr. water
250 gr. vegetal cream
150 gr. soy milk
For the Glazing:
350 gr. mango purée
70 gr. sugar
10 gr. liquid glucose
4 gr. pectin
5 gr. lemon juice25 gr. water
1. Grind the cookies until you get a powder.
2. Little by little, add the soy milk, the margarine and mix until you get a dough that you can stretch with a rolling pin.
3. Stretch the dough and place a layer of it in a 20 cm stainless steel ring.
1. Place the agar agar and the water in a pot and bring to 65ºC. Keep the agar agar in bain marie (water bath).
2. Prepare a mixture with the carrot juice, the lime juice with its zest, the sugar, the colouring and mix the whole with a hand blender. When the mixture is uniform, add the basil leaves and grind until they have the size you require.
3. Add to this mixture the agar-agar with the 65ºC water and mix the whole with a beater, until you get a uniform mixture again.
4. With the mixer, whip the vegetal cream just after taking it out from the fridge, until it is half whipped. Little by little, add the cold soy milk, without stopping whipping at any moment, until this mixture is half whipped again.
5. Add gently the mixture you have prepared (in number 3) to the vegetal cream combined with the soy milk you just have prepared. With a spatula, mix everything until you get a uniform mixture.
- Mix the sugar and the pectin.
- Warm up 100 gr. of purée with the liquid glucose.
- Add the sugar mixed with the pectin to the purée and boil. Stir with a spatula.
- Add the remaining purée and boil again.
- Add the lemon juice and the water. Boil again.
IMPORTANT: to avoid bubbles in the glazing, we will only use a spatula to mix down and up (don’t use a beater), paying attention it does not paste or burn.
- If you haven’t done it yet, place a layer of dough in a 20 cm stainless steel ring.
- Then, add the mousse. Smooth it and place in the freezer.
- Once it is frozen, remove from its mould and paint the mousse with the mango glazing, smoothing it.
- Decorate with the fresh fruits you wish. As far as we are concerned, we chose redcurrants, a raspberry, lime and a piece of vegan dark chocolate.