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
Ingredients
For the gingerbread mousse:
- 150 g (5.25 oz) dark chocolate
- 1 tbsp (0.5 oz) coconut oil
- 1 tsp gingerbread spice
- 480 g (17 oz) chickpeas from a can (drained weight)
- 8 g (2 tsp) cream stabilizer
- 8 g (1.5 tsp) vanilla sugar
- 40 g (3 tbsp) powdered sugar
- 1 pinch salt
For the quince layer:
- 100 g (3.5 oz) quince jelly
- 1 pinch cinnamon
- 1 pinch cardamom
For serving:
- 2 oranges
- fresh mint leaves
- dark chocolate
Instructions
Melt the chocolate and coconut oil in a double boiler and stir in the gingerbread spice. Add more according to your own taste. Then let the melted chocolate cool.
Drain the chickpeas through a sieve over a large bowl and catch the liquid, the aquafaba, in the process. Measure out 150 milliliters (0.66 cup) of it. Add cream stabilizer to the aquafaba and whip with a hand mixer or stand mixer on the highest setting for approx. 5 minutes until the aquafaba gains significant volume and thickens. Add vanilla sugar and powdered sugar and whip for another 3–4 minutes.
Gradually fold the whipped aquafaba into the melted, cooled chocolate. Only stir until everything has just combined so the mousse doesn't collapse. Divide the mixture among four glasses and refrigerate for several hours or, best of all, overnight.
Fillet the oranges or cut them into simple segments or slices. To fillet, remove the top and bottom end of the oranges and cut off the peel properly. Cut out the fillets with a sharp knife.
Season the quince jelly with cinnamon and cardamom and spread it on the cooled mousse. Top with the orange fillets, fresh mint leaves, and chopped dark chocolate.
