Simple Roasted Strawberry Mousse
- 3 cups strawberries, no stems
- 2 tablespoon sugar
- 2 tablespoon brown sugar
- 2 teaspoons vanilla extract
- ½ cup aquafaba (refrigerated overnight)
- ¼ cup sugar
- ¼ teaspoon cream of tartar (or 4 drops of lemon juice)
Mix sugars and vanilla together and toss in a bowl with strawberries. Pour out onto baking sheet with parchment paper and spread evenly. Bake at 350 for 30 minutes, stirring occasionally to prevent burning.
Transfer cooked strawberries and juices to blender and blend until smooth. Set aside.
Combine aquafaba with cream of tartar (or lemon juice) and whip to soft peaks. Add ¼ cup sugar and whip to stiff peaks.
Carefully fold strawberries mixture into aquafaba mixture. Don’t overmix to preserve fluffiness.
Divide mixture into serving dishes and refrigerate 4 hours or overnight.
Top with a dollop of whipped cream before serving.