Recipe Directions

This mousse was made using a 6-inch spring form with a detachable bottom.

1. Prepare the spring form by alining the parchment with baking paper. Cover the borders (inside) of the spring form with a light oil such a macadamia, hazelnut or grape oil. Sunflower oil will also be ok. Set aside.

Almond Layer Mousse:

1. Pour almond mousse ingredients in the blender, except for 1/3 water and 2 tablespoons of agar-agar, and blend.

2. Heat in low 1/3 water and agar-agar stirring frequently for about 2-3 minutes.

3. Pour the agar-agar mixture into the almond mixture in the blender.

4. Take spring form from the freezer/fridge, and pour the almond mixture in the spring form forming the first layer of the mousse.

5. Spread the almond mixture evenly. The mixture should be runny but not liquid. It should be thick, extra thick.

6. Place the spring form in the freezer for 10 minutes. You can place it in the fridge but it would require it to be longer there, about 20 minutes.

7. In the meantime, prepare pineapple layer mousse.

Pineapple Layer Mousse:

1. Pour pineapple mousse ingredients in the blender, except for 1/4 water and 1 tablespoons of agar-agar, and blend.

2. Heat in low 1/4 water and agar-agar stirring frequently for about 2-3 minutes.

3. Pour the agar-agar mixture into the pineapple mixture in the blender.

4. Take spring form from the freezer/fridge, and pour the pineapple mixture on top of the almond mousse layer.

5. Spread the pineapple mixture evenly. The mixture should be runny but not liquid. It should be thick.

6. Place the spring form in the freezer for 10 minutes (allow to set). You can place it in the fridge but it would require it to be longer there, about 20 minutes.

7. In the meantime, prepare strawberry layer mousse.

Strawberry Layer Mousse

1. Pour strawberry mousse ingredients in the blender, except for 1/3 water and 2 tablespoons of agar-agar, and blend.

2. Heat in low 1/3 water and agar-agar stirring frequently for about 2-3 minutes.

3. Pour the agar-agar mixture into the strawberry mixture in the blender.

4. Take spring form from the freezer/fridge, and pour the strawberry mixture on top of the pineapple mousse layer.

5. Spread the strawberry mixture evenly. The mixture should be runny but not liquid. It should be thick.

6. Place the spring form in the freezer for 10 minutes (allow to set). You can place it in the fridge but it would require it to be longer there, about 20 minutes.

7. In the meantime, prepare papaya layer mousse.

Papaya Layer Mousse:

1. Pour papaya mousse ingredients in the blender, except for 1/3 water and 2 tablespoons of agar-agar, and blend.

2. Heat in low 1/3 water and agar-agar stirring frequently for about 2-3 minutes.

3. Pour the agar-agar mixture into the papaya mixture in the blender.

4. Take spring form from the freezer/fridge, and pour the papaya mixture on top of the strawberry mousse layer.

5. Spread the papaya mixture evenly. The mixture should be runny but not liquid. It should be thick.

Topping:

1. Cover top of mousse (papaya layer) with topping ingredients, first the coconut then the cinnamon.

Finishing up:

1. Place the mousse dessert in the freezer for 45 minutes (allow to set), it won’t freeze.

2. After 45 minutes, remove it from the freezer and place it in the fridge. Allow it to chill and set for several hours.

3. Before serving, remove the parchment (bottom) of the spring form carefully. Check that the mousse has not sticked to the borders of the form. If it has sticked, you can make it loose with a rubber batter spatula first. Slide it into desired pieces and enjoy it!

Note: If the mousse does not set enough to be sliced (it would then need more agar-agar), you can served in dessert glazes. This is what I just tried. One large spoon of mousse, agave nectar, another spoon of mousse, maple syrup, and vegetarian-vegan whipped cream (not raw) made of coconut. I topped mine with raw whipped cashew cream.

Jirizarry's Thoughts

By jirizarry

A raw vegan coulorful layered mouse I created today. It is a perfect late night dessert, because it is so light for your digestive system. It took me about 30-45 minutes to have it finished. This is counting peeling, slicing, placing spring form in the fridge several times. After this, it does require several hours of chilling to allow to set.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

I am sure it is a spelling error, but I thought you were vegan. (mouse?) mousse. Ha Ha Ha

0 votes
+
Vote up!
-
Vote down!

This sounds sooo wonderful!

0 votes
+
Vote up!
-
Vote down!

oh, no, which one is better? ;)

Leave a Comment