For the elderflower mousse
For this recipe I always start the night before by draining the liquid from the chickpeas and storing a sealed tub in the fridge overnight. The following morning, remove from the fridge and place in a mixing bowl. Using an electric hand whisk beat the aquafaba until you begin to get soft peaks forming, very much like if you were making meringues.
Add the xylitol gradually to this mixture whilst continuing to whisk, until you get shiny stiff peaks forming, you could even try holding the bowl upside down over your head if you are brave enough…
In a saucepan add the elderflower syrup, juice of half the lime plus some of the grated peel, and most of the raspberries (leave a few back for decoration). Heat this mixture till the raspberries break down a bit and then add the agar agar powder. Simmer a short while longer making sure the powder has fully dissolved and then remove from the heat.
Let cool slightly then fold gently into the aquafaba mixture. Take a small jar or glass add generous helping of your elderflower, raspberry, and lime mousse then decorate with a few remaining raspberries. Place in the fridge to allow to set for a good few hours before serving.
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