Recipe: Vegan lemon mousse with cherry compote ...Middle East

Making vegan mousse can be tricky. Using chocolate is a common way to help structure and flavor it, but chef Katie Reicher struggled to with developing a non-chocolate version. “I had a “eureka!” moment one day when I realized that the main ingredient in chocolate that gives it that lovely texture is cocoa butter, which is widely available online and in health food stores. We tried it out as a base for mousses, and it works like a charm!” she writes in her forthcoming cookbook, “Seasons of Greens” (Weldon Owen, $45).

Vegan Lemon Mousse with Cherry Compote

Serves 4

INGREDIENTS

For the mousse:

6 ounces (170 g) food-grade cocoa butter

1 3/4 tablespoons (25 g) coconut oil

1 block (8 ounces) silken tofu

1/2 cup (150 g) agave nectar

1/4 cup (55 g) soy milk

Zest and juice of 1 lemon

1/4 teaspoon apple cider vinegar

1 teaspoon pure vanilla extract

1 teaspoon salt

For the cherry compote: 

2 cups (300 g) pitted red or black cherries, such as Bing

2/3 cup (70 g) sugar

Zest and juice of 1 lemon

1 teaspoon cornstarch

DIRECTIONS

Melt the cocoa butter and coconut oil together over simmering water in a double boiler. While the cocoa butter melts, add the remaining ingredients to a blender pitcher. You may also place everything in a bowl and use an immersion blender. Once the cocoa butter is completely melted, add the mixture to the blender pitcher or bowl and blend until smooth. The mixture should be quite loose. Split the mousse into four 1 cup (240 ml) ramekins or jars and cover with plastic wrap. Refrigerate the mousse overnight until firm.

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To make the compote, combine the pitted cherries, sugar, lemon zest and juice, and cornstarch in a small saucepan. Bring the mixture to a boil slowly over medium-low heat. The cherries should release their juices and start to break down. Continue cooking until the cherry juice has thickened slightly and appears glossy. Remove from the heat and allow to cool completely. Store in the refrigerator overnight.

The following day when the lemon mousse has set, top each ramekin with the cherry compote and serve. Optional: top with crushed graham crackers.

— Courtesy Katie Reicher, “Seasons of Greens” (Weldon Owen, $45)

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