I Made a Mousse and I Liked It

The use of seaweed was so right. Let me indulge and talk about my baking class last night.

The pastry projects included a chocolate mousse made with gelatin, an animal-derived product (primarily pig skin nowadays). I decided to bring in my agar agar, a seaweed-derived product.

The purpose of gelatin and its vegetarian-friendly version agar agar is as a setting agent. It helps ingredients to ‘gel’ together. And I must say it turned out beautifully – sweet chocolate creamy – the way a mousse should be.

To veganize the mousse for your completely non-animal consuming friends, simply replace the cream component with a thick cashew milk or full-fat coconut milk for a tropical feel.


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