Vegan Gingerbread Mousse with Caramelized Oranges
Thank God there’s aqua faba! It’s time for the sweet part of our Christmas menu. You could either prepare a cake and spare you any stress on Christmas, but if you’re not into baking, you can easily prepare this vegan Christmas style mousse with gingerbread flavor. The big question is: How do you get a fluffy vegan mousse? The answer is aqua faba.
For those of you who haven’t heard of aqua faba before: We’re talking about the water you can find in canned chickpeas. Add some baking soda, and it will turn out really firm just as beaten egg white. When you leave it like that, it will still taste like chickpeas, but add sugar and flavor, and you’ll get a wonderful, 100 % plant-based, sweet vegan beaten „egg white.“ Ready?
Vegan Gingerbread Mousse with Caramelized Oranges
4 servings
30 minutes (+ cooling time)
Ingredients
gingerbread mousse
- 200 g (7 oz) dark chocolate
- 1 tbsp (20 g/0.7 oz) coconut oil
- 1 tsp (4 g/0.14 oz) gingerbread spice
- 800 g (2 cans/28.2 oz) chickpeas (drained weight 265 g each)
- 1 tbsp (10 g/0.35 oz) baking powder
- 3 tbsp (40 g/1.4 oz) powdered sugar
- 5 g (0.17 oz) vanilla flavor
oranges
- 2 oranges
- 3 tbsp sugar
- 2 tbsp water
- 1 tbsp plant-based butter
quince jelly
- 100 g (3.5 oz) quince jelly
- 1 pinch of cinnamon
- 1 pinch of cardamom
serving
- 3 g (0.1 oz) fresh mint leaves
- 20 g (0.7 oz) dark chocolate
Instructions
gingerbread mousse
- Melt chocolate and coconut oil in a bain-marie and stir in gingerbread flavor. Set aside to cool down a little bit.
- Open two cans of chickpeas and pour off the water in a large bowl. For now, we only need the chickpea water. Put the chickpea water in a bowl, add 1 tbsp baking powder and beat with a handheld electric mixer or your kitchen machine. This will take about 5 minutes until you can see the real difference. Add powdered sugar and vanilla flavor and beat again on a high level for 3-4 minutes.
- Carefully stir in melted chocolate.
- Fill gingerbread mousse in 4 small glasses but keep some space on top. Place in the fridge (best overnight).
oranges
- Fillet oranges. Therefore, cut the top and bottom off the oranges and remove the peel. Cut between the membranes to segment the oranges.
- Mix 3 tbsp sugar with 2 tbsp water in a pan and let it simmer. After 2-3 minutes, add 1 tsp of vegan butter, stir in and let simmer for 1 more minute. Add the orange filets and let them caramelize for 3-4 minutes. Set aside.
serving
- In a small saucepot, heat the quince jelly and stir in a pinch of cinnamon and cardamom. Let cool down before pouring a fine layer on top of your chocolate mousse glasses.
- Top each glass with orange filets and top with fresh mint leaves and chopped dark chocolate.
