Vegan Vanilla Mousse with Blackberry and Grape 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 into stiff peaks.

3. Once whipped, gradually add the cornstarch and 3 packets of vanilla sugar while continuing to whip, then set aside.

4. In a large saucepan, combine the soy cream, 2 packets of vanilla sugar, agar, and margarine, and heat while stirring continuously.

5. When the mixture boils, lower the heat and gradually add the whipped aquafaba, mixing with a hand whisk.

6. Cook for at least 7 minutes until well heated, then pour into ramekins and refrigerate for at least 2 hours.

7. Serve well chilled with the coulis and fresh fruits.

Tips

1. This mousse works best served in glasses rather than demolded from silicone molds.

2. It can be adapted for use in a tart base, but further testing may be needed.