agar agar

Caipirinha Mousse

Caipirinha Mousse

When it comes to desserts, I always try to create them with a refreshing taste and not too sweet. In this recipe I used fresh lime juice and zest, and also reduced the sugar to only about 10 g per serving. This Caipirinha Mousse is inspired by a recipe I got from a good friend a long time ago. We all love this dessert, but the initial recipe was complicated and caused many headaches. Here I created a version that is easier to prepare, but you have to be precise when measuring. Optionally, to make it vegetarian, you can replace the gelatine with just the right amount of agar agar. The vegetarian version will be creamier, but not as foamy and firm as the version with gelatine.

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Poppy Seed Mousse on Wild Blueberry Coulis

Poppy Seed Mousse on Wild Blueberry Coulis

Dessert is a must for any special occasion such as Christmas dinner, and my theme for this year’s menu is Wild Christmas. The following recipe is a great expression of this theme using nature’s ingredients. The nutty and creamy flavor of the poppy seed mousse in combination with the fruity sweet wild blueberry coulis creates a delicious well balanced dessert that’s also not too sweet.

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Vegetarian Panna Cotta with Passion fruit & Physalis Coulis

Vegetarian Panna Cotta with Passion fruit & Physalis Coulis

The creamy vanilla taste of panna cotta combined with fruity citrus flavors of passion fruit and physalis coulis is a fantastic combination, especially if you prefer desserts that aren’t too sweet. After many attempts to create a perfectly creamy panna cotta using agar agar, I finally managed to get it right. Using agar agar instead of the commonly used gelatin makes this dessert perfect for every vegetarian. Agar agar is derived from algae, whereas gelatin is typically derived from animal products.

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