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.