Good evening MF Products Blog readers, I hope your week has gone off to a tremendous start. I can assure you ours has. We’re approaching the end of January 2021, but we’ve still got more recipes for you guys to try, test and taste. Today we will be using our MF Soursop Powder as our main ingredient for our Soursop Mousse. At some point, we all get bored of the same old type of desserts, cake, ice cream, sweets… sometimes we want something different and that’s what MF Products would like to offer – something different and unique but still healthy and absolutely delightful to eat.
The MF Team after trying this tasty creation immediately
commented on how refreshing the mousse was and the plethora of different tastes
all waiting to stimulate in some shape or form. I’m sure many of you can’t wait
to eat this dessert so here’s how to make it.
Ingredients:
- 1 recipe of vegan meringue
- 1 tablespoon of Agar powder
- 1 ½ cup + 1 tablespoon of Soursop Pulp, thawed
- ½ cup of Coconut Milk, full –fat
- 1 cup of organic cane sugar
- Pinch of sea salt
- 3 tablespoons/ 33 g/ 1.20 oz Lemon juice
- 1 tablespoon of organic corn-starch dissolved in 2 tablespoons of water at room temperature
- 3 tablespoons of MF Soursop
- For the Mango Gel:
- 1 teaspoon of Agar powder
- 1 cup of Mango Puree
- 1 tablespoon of Lemon juice
- 1 tablespoon of Organic Cane Sugar
Instructions:
1) Make the Vegan Meringue.
2) In a medium saucepan, pour the soursop puree over the agar; do not stir or heat. Set aside for 10 minutes or longer to allow the agar to hydrate.
3) Whisk the coconut milk, lemon juice, sugar, and salt into the bloomed agar. Bring to a simmer, whisking frequently until sugar has dissolved. Make sure you whisk the bottom and the walls of the pot, coconut milk burns easily.
4) Stir the cornstarch and water with a fork to incorporate the starch. Whisking constantly, add the slurry to the simmering liquid. Bring to a full boil, lower the heat to maintain a low boil, and cook for a minute or so. The mixture will feel thicker almost immediately. Remove the saucepan from the heat.
5) Pour the mixture into a shallow bowl and cool to room temperature. Refrigerate 20 to 30 minutes, or until the gel is very firm. Once firm, cream in a food processor using the S blade, pulse gently until creamy.
6) Transfer the mixture to a mixing bowl and add a spoonful of vegan meringue, using a rubber spatula, incorporate the meringue into the mixture with folding motions. Repeat the previous step slowly, until you add approximately 1 cup of meringue. Keep in mind that if you add too much meringue, the mixture will eventually turn watery.
7) Make the Mango Gel
8) In a small saucepan, pour the mango puree over the agar; do not stir or heat. Set aside for 10 minutes or longer to allow the agar to hydrate.
9) Add sugar and lemon juice. Bring to a simmer, whisking frequently for a couple of minutes until the sugar has dissolved. Make sure you whisk the bottom and the walls of the pot.
10) Pour the mixture into a shallow bowl and cool to room temperature. Refrigerate 20 to 30 minutes, or until the gel is very firm. Once firm. Cut the agar gel in small cubes and blend the gel cubes thoroughly using an immersion blender until smooth.
11) Pass the fluid gel through a fine sieve.
12) Store in a sealed container or squeeze bottle in the fridge until ready to use.
And there you have your MF Soursop Mousse. Tasty, elegant, and delightful.
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