Recipe: Raspberry Mousse (Dairy-Free)

Thanks to fruit sharing, we have a freezer full of wonderful raspberries to tide us through the winter. I'm continually looking for new ways to eat them and this mousse has recently become our new favorite dessert. It uses simple ingredients and is fast to make - just be sure to make it a few hours ahead of time so it can set.

Although I haven't tried making it with other fruit, I feel pretty confident that it would be equally tasty with strawberries or blackberries or a combination thereof- so experiment and use what you have on hand!

Raspberry Mousse (serves 3-4)
1 can coconut milk (we use Native Forest)
1 tsp agar agar powder
1/2 tsp gluten-free vanilla extract
2 cups raspberries, fresh or frozen
1/3 cup honey (or other liquid sweetener if you're vegan)

In a blender, place raspberries and honey. In a medium saucepan, bring coconut milk, agar agar and vanilla to a rapid boil. Whisk continuously for several minutes. Remove coconut mixture from heat and place in blender. Mix everything thoroughly. Pour immediately into dessert cups and place in the refrigerator. Allow 4-6 hours to cool and set. Top with raspberries - or not - and serve! 

Note: it will set faster if you use frozen fruit. 

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