For the Strawberry Purée:

• 2 cups (about 300g) fresh strawberries, hulled and halved

• 2 tablespoons maple syrup or agave syrup (adjust for sweetness)

• 1 teaspoon lemon juice (freshly squeezed preferred)

• ½ teaspoon pure vanilla extract

For the Aquafaba Mousse:

• ¾ cup (180ml) aquafaba (from one 15-ounce can of unsalted chickpeas)

• ⅓ cup (70g) granulated sugar or superfine sugar

• 1 teaspoon cream of tartar (optional, but enhances stability and texture)

Step-by-Step Instructions

1. Prepare the Strawberry Purée

• Rinse the strawberries thoroughly, remove the stems, and slice them in half.

• Add the strawberries to a high-speed blender or food processor.

• Pour in the maple syrup, lemon juice, and vanilla extract.

• Blend until the mixture is completely smooth.

• Transfer the blended purée to a small saucepan and place it over medium heat.

• Simmer gently for 5 to 6 minutes, stirring occasionally. This step concentrates the flavor and slightly thickens the purée.

• Once slightly reduced, remove from heat and let it cool to room temperature. Set aside.

2. Whip the Aquafaba

• Pour the aquafaba into a large mixing bowl. Ensure it’s at room temperature to whip more easily.

• If using cream of tartar, add it now.

• Using a hand mixer or stand mixer, begin whipping on medium-high speed.

• After 3 to 5 minutes, the liquid should begin to turn white and frothy.

• Continue whipping until soft peaks form. Gradually increase to high speed.

• Add the sugar slowly, 1 tablespoon at a time, while continuing to beat.

• Beat until stiff peaks form. This can take anywhere from 7 to 10 minutes total.

• You’ll know it’s ready when the aquafaba holds its shape and doesn’t slide when you tilt the bowl.

3. Combine the Purée and Aquafaba

• Gently fold about one-third of the cooled strawberry purée into the whipped aquafaba.

• Use a silicone spatula and a folding motion—avoid stirring or you’ll deflate the mixture.

• Once partially combined, add the rest of the purée in two more additions.

• Continue folding gently until the mixture is uniform in color and texture.

• Be patient and avoid overmixing. It’s okay if there are slight streaks initially.

4. Portion and Chill

• Spoon or pipe the mousse into small glasses, ramekins, or dessert bowls.

• Lightly tap the containers on the counter to eliminate large air bubbles.

• Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

• The mousse will set further as it chills, becoming more stable and spoonable.