Vegan Vanilla Mousse with Berry Coulis

1. Blend the blackberries and black grapes, strain through a sieve, and heat in a saucepan over medium heat for about ten minutes.

2. Whip the aquafaba until stiff peaks form. Once whipped, gradually add the cornstarch and 3 packets of vanilla sugar while continuing to beat, then set aside.

3. In a large saucepan, combine the soy cream, 2 packets of vanilla sugar, agar, and margarine. Heat while stirring continuously. When the mixture boils, reduce the heat and gradually add the whipped aquafaba, mixing with a hand whisk until fully incorporated. Cook for at least 7 minutes until well heated, then pour into ramekins and refrigerate for at least 2 hours.

4. Serve chilled with the coulis and fresh blackberries.

Notes

1. The vanilla mousse and berry coulis complement each other perfectly in flavor.