The Mousse is on the Loose
Few days evoke both elegance and comfort at the same day. But, today is one. It’s national Mousse day. Most of us grew up with pudding. That was a true comfort food. Well, mousse is pudding’s fancy cousin. Mousse is fluffier and more airy. The name, literally, translates to foam or froth. It can have a pudding style base. But, the whipping of cream and/or egg whites to create a foam is the trademark of a mousse. So, be on the lookout for a frothy dessert or dinner, because The Mousse is on the Loose.
While most people think of chocolate mousse or other dessert forms of mousse, it doesn’t actually have to be sweet. Mousse can be a savory dish, as in Monty Python’s Meaning of Life, where death arrives to take an entire dinner party away because of the salmon mousse. And, let’s not forget the big hair of the 80’s relied on hair mousse. In a way, mousse is to food what fashion is to clothing: an expression of form over function. But, that’s not entirely fair. Mousse provides both form and function. Mousse without the incorporation of air is basically pudding. While pudding is nice, it’s not mousse. It just sits there. By whipping the cream and egg whites, you add substance, change the look, mouthfeel, and density of the product. This, in turn, changes the actually taste of the food. It feels lighter, and more elegant.
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No need to worry. The Mousse is on the Loose.
Traditionally, mousse requires egg whites and/or whipped cream. But, modern day cooks have adopted the term to anything with air incorporated into it. This is a blessing for vegans. You can make avocado mousse, chick pea mousse, green pea mousse, and many more. Your favorite friend is a blender, whisk, or whipped cream can. Remember, mousse actually means foam. So, it’s really the air that makes the difference. So, don’t feel restricted by ingredients (although, a good old fashioned chocolate or berry mousse is still a fan favorite). For more on chocolate mousse, see our post from chocolate mousse day, earlier this year.
So, today, let’s celebrate with sweet and savory mousses. Just remember, although the mousse is on the loose, we don’t want our mousse to loose. It is best eaten fresh, shortly after making. Otherwise, it collapses. Remember, you are suspending air inside molecules to get height. Eventually, that air will escape and your mousse will flatten. So, eat your mousse within a couple days. Otherwise, it’s like a fallen souffle.
Vegan Avocado and Fava Bean Mousse
Ingredients
- 2 Cups Peeled Fava Beans (Fresh or frozen)
- 1 Large Avocado
- 3 Cups Vegan milk/cream Almond, coconut, or other
- 2 Tbsp Lime Juice
- 1 Tbsp Finely chopped Lemongrass
- 1 Tbsp Finely Chopped Cilantro
- 2 Tbsp Chopped Fresh parsley
- 1 Tbsp Chopped Fresh Mint
- 1 Tbsp Agave Syrup
- 1 tsp Agar agar
- Avocado Oil for Cooking
- Salt and Pepper to taste
- More herbs, avocado, and fava beans to Garnish
- Microgreens to serve with
Instructions
- Peel and cut your avocado. Peel your fava beans if they aren't already. Gather all your ingredients.
- Saute the fava beans in a light olive oil over high heat to accentuate the color. Do not overcook. But, make them soft enough to puree.
- Bring the Vegan milk, agave, and lemongrass to a simmer. Whisk in the agar agar and allow to thicken. Remove from heat and move onto the next steps.
- In a good blender, blend the beans until smooth. Add in the avocado, herbs, lime juice, and a little avocado oil. Blend until a fine puree. Add in the vegan milk steeped with avocado. Blend until smooth. Transfer the mousse to molds. Refrigerate for at least an hour until they hold their shape.
- Serve in the dishes or unmold onto a salad of microgreens, herbs, and vegetables with lemon juice, avocado oil, salt and pepper as a dressing.