Vegan Lemon Mousse with Cherry Compote – The Mercury News

Making a vegan foam can be delicate. The use of chocolate is a common way to help structure it and savor it, but chef Katie Reicher was struggling to develop a non -chocolate version. “I had an” Eureka! ” A moment one day I realized that the main ingredient of chocolate which gives it this beautiful texture is cocoa butter, which is widely available online and in natural food stores. She writes in her next cooking book, “Seasons of Greens” (Weldon Owen, $ 45).

Lemon vegetable mousse with cherry compote

SERE 4

INGREDIENTS

For foam:

6 ounces (170 g) Food quality cocoa butter

1 3/4 tablespoons (25 g) coconut oil

1 block (8 ounces) silk tofu

1/2 cup (150 g) agave nectar

1/4 cup (55 g) soy milk

Zest and lemon juice

1/4 teaspoon of apple cider vinegar

1 teaspoon of pure vanilla extract

1 teaspoon of salt

For cherry compote:

2 cups (300 g) red or black cited cherries, like bing

2/3 cup (70 g) sugar

Zest and lemon juice

1 teaspoon

INSTRUCTIONS

Melt the cocoa butter and coconut oil together on simmering water in a double boiler. While the cocoa butter melts, add the remaining ingredients to a mixer pitcher. You can also place everything in a bowl and use an immersion mixer. Once the cocoa butter is completely melted, add the mixture to the mixer of the mixer or the bowl and mix until smooth. The mixture should be quite loose. Divide the foam into four oars or jars of 1 cup (240 ml) and cover with plastic film. Refrigerate the foam overnight until firmness.

To make the compote, combine the stuck cherries, sugar, lemon zest and juice and cornstarch in a small saucepan. Bring the mixture to a boil slowly over medium-low heat. Cherries should release their juice and start breaking down. Continue to cook until the cherry juice is slightly thickened and appears shiny. Remove from heat and let cool completely. Keep in the refrigerator overnight.

The next day, when the lemon foam adjusted, keep each branching with the cherry compote and serve. Optional: garnish with crushed Graham cookies.

– Gallete of Katie Reicher, “Seasons of Greens” (Weldon Owen, $ 45)