Vegan Carrot Mousse with Lemon Kefir Sherbet, Orange Poppy Crisp, Alfalfa foam, Blood Orange Marmalade & Fresh Strawberries

The vegan carrot mousse in this recipe is very versatile. In the picture above it is part of a dessert I learned during my studies with Matthey Kenney Cuisine. However, it can be added to a canape, starter or even main course as an extra element.

Useful Information for this recipe

For this particular recipe, you need to allow time for soaking, culturing and dehydration. Some of the elements you need to start at least 48 hours before. 

  1. Cultured Cashews
  2. Irish Moss Paste
  3. Carrot Puree
  4. Carrot Mousse
  5. Orange Poppy Crisp
  6. Orange Marmalade
  7. Lemon Kefir Sherbet
  8. Alfalfa Foam
  9. Fresh Strawberries

Special equipment needed:
– High-speed blender
– Stick blender
– Dehydrator
– Ice cream machine

Before you start read the recipe from top to bottom. It is very important to be organized and make notes with which elements to start first. 

How to make this dish

Cultured Cashews

1 1/2 cup raw cashews soaked for 4-6 hours
1 Probiotic capsule
1/4 – 1/2 cup water

In a high-speed blender, blend all ingredients until very smooth. Add the water as needed. Pour into a bowl, cover with a fresh towel, and let culture at room temperature for 24 – 48 hours.

Irish Moss Paste

1 cup dried Irish Moss
1/2 cup water or less
1 tsp lemon juice

First you need to rinse the Irish Moss very well. Then, soak it in plenty of room temperature water for up to 4 hours. Not more than that as it could loose its gelling properties otherwise. Make sure the bowl is big enough as it will expand a lot. 
At this stage, you may rinse again to be certain no sand or grains are left.
Blend with the water until you get a smooth paste. I would suggest to add the water little by little and see how much you need. Add a splash of lemon juice. The consistency should be like vaseline. 
Any leftover paste can be stored in ice cube trays in the freezer. 

Carrot puree

3 cups chopped carrot
1⁄2 cup agave
3⁄4 cup warm water

Peel and chop carrots. Blend everything until perfectly smooth. Pour into a shallow pan or bowl, set aside until needed.

Carrot Mousse

1 cup cultured cashews
1 1⁄4 cups carrot puree
1⁄4 cup almond milk
1 tablespoons lemon juice
1/8 teaspoon lemon extract
2 tablespoons agave
1⁄4 cup Irish moss paste
1 tablespoon maple syrup
1 tablespoon lecithin (optional)
pinch salt
2 1⁄2 tablespoons coconut oil, melted
2 teaspoons cacao butter, melted

Using a high-speed blender, blend all ingredients except the oils, until perfectly smooth. Add oils and continue to blend until they are well incorporated. Process in ice cream maker, according to manufacturer’s directions.

Orange Poppy Crisp

1 orange, peeled and seeded
1 teaspoon orange zest
2 tablespoons macadamia nuts, soaked (7-12 hours) and coarsely chopped
1 1⁄2 tablespoons flax meal
3 tablespoons beetroot juice
1/8 teaspoon orange extract (optional)
1 1⁄2 tablespoons maple syrup
3 tablespoons almond milk
1 teaspoon poppy seed
pinch salt

Except for the flax meal and poppy seeds blend all ingredients on high speed until perfectly smooth. Add flax and blend until just incorporated. Thinly spread the batter onto non-stick dehydrator sheets. Sprinkle with poppy seeds and dehydrate for 6 to 8 hours. Flip onto mesh screen and continue to dehydrate until crisp. Break into pieces and store in the freezer.

Orange Marmalade

1 orange (blood orange preferred)
2 tablespoons agave
1 tablespoon beet juice (optional, if not using blood orange)
1/8 teaspoon vanilla extract
pinch salt

Slice orange into segments, saving juice squeezed out of scraps. Combine orange segments, juice, and remaining ingredients in bowl or pan, and dehydrate, uncovered, until sticky and sweet. (12 – 24 hours)

Lemon Kefir Sherbet

1⁄2 cup lemon juice
1⁄2 cup fresh young coconut meat
1⁄4 cup cashews, cultured
1⁄2 cup nut milk
1⁄4 cup coconut kefir liquid
1⁄2 cup flax gel
1⁄2 cup agave
1 1⁄2 teaspoons lemon extract
1⁄4 teaspoon salt

Blend all ingredients together until perfectly smooth and process in ice cream maker.

Alfalfa Foam

5 tablespoons water
1 teaspoon alfalfa or spirulina powder
1 1⁄2 teaspoons agave
2 teaspoons walnut oil
1⁄4 teaspoon lecithin

Using a hand-held blender, blend all ingredients together in a quart container, on an angle, until foamy. 
When working with any type of foam it helps to blend the mixture a couple of minutes before serving to get a stable foam. 

How to plate this dish

Once you have all elements ready you can get very creative with plating this dish. For instance, use the picture at the beginning of the page as guideline or get inspired by other fantastic plates online. Personally, I find a lot of inspiration on various chef accounts I follow on Instagram and Pinterest.

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