Dairy-Free Soy Milk Mousse

Name: Dairy-Free Soy Milk Mousse
Cuisine: American
Ingredients: 200 ml Non-flavored soy milk; 30 grams Sugar; 1 tbsp Palm oil; 1/2 tbsp Almond oil; 1 tsp Cornstarch or rice flour for baking.; 1 tsp dover or 1 1/2 teaspoon suntory Kirschwasser; 1/2 tsp Lemon juice; 4 grams Kanten (powder); 1 few drops Vanilla oil; 1 Fruit

cookpad.japan @cookpad_jp

Since I was making a Bûche de Noël, I wanted a thick and substantial dairy-free filling. That's how I came up with this fruit mousse without the odor of soy milk. Since gelatin is typically derived from a bovine source, I used kanten to make it vegetarian.

The fluffiness of the mousse is essential. If you make a mistake in the amounts or process, the cream may flatten. In that case, turn it into blancmange, or add and egg yolk and lemon juice, then chill it in a mold to make bavarois. Mixing meringue with the blancmange will give you mousse. If it's too stiff, think of it as a soy milk yokan. Recipe by Modokiya

cookpad.japan @cookpad_jp

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Ingredients

200 mlNon-flavored soy milk
30 gramsSugar
1 tbspPalm oil
1/2 tbspAlmond oil
1 tspCornstarch or rice flour for baking.
1 tspdover or 1 1/2 teaspoon suntory Kirschwasser
1/2 tspLemon juice
4 gramsKanten (powder)
1few drops Vanilla oil
1Fruit

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Steps

1

Combine 150 ml soy milk with the cornstarch, mix well, then heat over a double boiler. Once it thickens, chill it in an ice bath.
2

If additive-free cornstarch is hard to find, you may use rice flour for baking.
3

Once the soy milk cools, add the remaining 50 ml soy milk and the sugar, then whip until the cream forms a thick ribbon when lifting the whisk.
4

Microwave the kirschwasser for 30 sections to evaporate the alcohol; this will be added to eliminate the soy milk odor.
5

While the kirschwasser is still hot, gently stir in the palm oil, almond oil, lemon juice, and vanilla oil; it doesn't have to be evenly combined.
6

Add the mixture from Step 5 to the soy milk mixture and whip until it forms soft peaks form.
7

Dissolve the kanten in 50 ml boiling water. If adding fruit with a high water content, then microwave to heat, then dissolve the kanten in the fruit juice.
8

Whip in the kanten liquid while still hot. Once it is mixed in, stop whipping, then chill.
9

Mix in the fruit, chill in a mold, or chill to use as cake filling.