I hope you are well doing well. Nature has been generous with me this year: the alternation of warm and radiant sunshine during the day, and heavy rain at night during these last weeks, has helped the fruits I am growing in my backyard incredibly fast! I had the pleasure of harvesting several kilos of plump, red and sweet strawberries.
Today’s recipe has been created in collaboration with Pilani and celebrates strawberries and one of their flagship product: baobab fruit powder. The latter is considered a superfood because baobab fruit has one of the highest vitamin C content in the world: it is 7 times higher than that of an orange. It is also very rich in fiber (44%). In comparison, prunes contain only 5% fiber.
Superfoods are products with superior nutritional content: they have high levels of vitamins, minerals, antioxidants, essential fatty acids, fiber, etc. They can be fruit, vegetables, seaweed, seeds or herbs. They are interesting supplements to the daily diet, and have the advantage of being 100% natural, unlike multivitamin tablets sold in drugstores. As they are often sold in powder form, they can easily be added to liquid preparations such as smoothies or yogurts.
In this recipe, I have chosen to highlight the particular flavor of baobab powder: most superfoods have indeed an uninteresting or even a bad taste (if you know a tasty recipe with moringa or barley grass powder, I’m interested :-P), baobab powder is both sweet and tart. In addition, its fine, smooth texture blends nicely into all kind of preparations.
These properties mean that baobab powder can be used in large quantities in all kinds of sweet recipes, and that its taste can be exploited for culinary purposes, unlike other superfoods, which one tends to use sparingly, with the intention of hiding the taste with other ingredients.
My Vegan Strawberry Mousse is extremely easy to make:nothing can go wrong as long as you are using use a good blender and high quality ingredients. This dessert is vegan and therefore contains no dairy products or eggs. They are replaced by silken tofu, a ingredient with a neutral taste and excellent quality proteins.
A note about the silken tofu: make sure you are using a semi-firm to firm silken tofu. If yout local store only sells the softer version, remove the excess moisture by wrapping the in kitchen towels and pressing it gently with a weight, as shown on this video (between 45 and 50sec). Otherwise, your mousse will be too liquid and look more like cream or yogurt.
- 200 gr ripe strawberries
- 200 gr silken tofu (semi-firm)
- Juice of 1 lemon
- 2 tbsp agave syrup, or sweetener of your choice
- 2-4 tbsp baboab fruit powder
- Wash, and dry the strawberries. Reove the stalks.
- Blend all ingredients in a high speed blender, bubbles form and texture is smooth and creamy.
- Pour the mixture into jars.
- Refrigerate for at least 30 minutes before decorating and serving.
Easy, right 😉 ? Over the seasons, you can obviously replace strawberries with other fruits, or even chocolate. Please tell me about your experiments in the comments!