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Vegan French Pastry Experiment #3: Lime Mousse Petits Fours with Pecan Crusts

August 4, 2010

Last weekend, G and I completed round three of our on-going vegan petits fours experiment. We thought that lime would be a good summertime mousse, and that pecans could complement the pecans nicely–and we thought right.

Initially, I was worried about these little guys, since the mousse had a difficult time setting. First of all, the tofu I used had an unusually high water content (higher than soft vacuum packed tofu, if you can believe it); second of all, we were using citrus juices, which I’ve heard can hinder the effectiveness of agar agar. But they worked out anyway.

First, I made the crust, using a mixture of both crushed and chopped pecans, brown rice syrup, salt, and coconut oil. As before, I didn’t bake them or anything, but let them be like little raw nut cookies. (Since they contained coconut oil, setting them in the fridge was all that was necessary to make sure they would be quite firm.)

Then I started on the mousse. I blended our super-soft tofu, and then poured in a hot mixture of a little lime juice, water, agar agar powder, and raw sugar. I mixed all of that together, along with more lime juice, a little green food coloring, powdered sugar, and coconut oil, and then put it in the fridge to set.

We waited, and waited. Unfortunately, it never got much firmer than pudding. So, I heated up even more agar with a little water, and blended that in. We waited some more.

Finally the mousse was holding together, but was not gelatinous (a culinary miracle, considering the amount of agar used–I guess that’s just what you have to do when you’re using citrus). We put the mousse molds, with parchment paper lining the inside, around each of the little crusts, and then filled the molds with the mousse. We put them in the refrigerator again to set in that position.

Once they had reset, we could carefully lift off the molds, peel off the paper, and get to decorating. For decorations, we used some raspberries from the Verger, coconut shreds, leftover pecans, and fresh mint from our window plant.

These tasted fantastic–they were a great deal like fluffy key lime pie. And the pecan crusts were just right with the lime. Pastry experiment #3, success #2, I think.

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5 Comments leave one →
  1. Mary Bosch permalink
    August 5, 2010 2:28 pm

    Wow! You must feel so “accomplished!”

  2. August 6, 2010 9:15 am

    I *do* feel accomplished!

  3. Kiki permalink
    August 14, 2010 1:57 am

    These look so beautiful! I am really impressed. Maybe you can start an online vegan bakery? 🙂

  4. olivia permalink
    August 14, 2010 10:57 pm

    THESE ARE AWESOME!!!!

  5. October 20, 2010 11:05 am

    You’re a freaking genius. Send recipes.

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