Not-Too-Sweet Blueberry Mousse
(recipe, Isa Chandra Moskowitz & Terry Hope Romero)
Use this mousse, if you like, to frost Golden Vanilla Cupcakes.
- 1 cup frozen blueberries, at room temperature (measure before thawing)
- 6 oz. (about half a box) firm or extra-firm silken aseptic-pack tofu, such as Mori-Nu, drained of any excess liquid
- Dash of salt
- 3 Tbsp. agave nectar or maple syrup
- 1 tsp. lemon juice
- ¼ tsp. lemon extract (optional)
- ⅓ cup water or fruit juice, as needed
- 1 tsp. agar powder
- 1 Tbsp. arrowroot
- Gently strain juice away from berries and measure; you’ll need approximately ⅓ cup of juice. If more liquid is needed, use water or a complementary fruit juice.
- Blend drained berries, tofu, salt, agave, lemon juice, and lemon extract in a food processor till creamy, 30 to 60 seconds.
- In a cup, stir together 1 tablespoon of the blueberry juice and the arrowroot and set aside.
- In a small saucepan, whisk together remaining juice and the agar powder. Bring to a boil over medium-low heat and simmer for about 30 seconds, stirring occasionally, then reduce heat slightly. Pour in the arrowroot mixture in a steady stream and stir constantly till mixture becomes very thick and is no longer opaque, about 1 minute.
- Remove from heat and with a heat-proof spatula, pour the mixture into the food processor with tofu mixture. Blend till creamy, scraping the sides of the bowl a few times. Scrape mousse into a container, cover, and put in refrigerator to set, 1 to 2 hours.
- Whip slightly with a whisk or fork before loading into a pastry bag for piping.