Not-Too-Sweet Blueberry Mousse

From the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

Introduction

Use this mousse, if you like, to frost Golden Vanilla Cupcakes.

Ingredients

	1	cup frozen blueberries, at room temperature (measure before thawing)
	6	oz. (about half a box) firm or extra-firm silken aseptic-pack tofu, such as Mori-Nu, drained of any excess liquid
	~	Dash of salt
	3	Tbsp. agave nectar or maple syrup
	1	tsp. lemon juice
	¼	tsp. lemon extract (optional)
	⅓	cup water or fruit juice, as needed
	1	tsp. agar powder
	1	Tbsp. arrowroot

Steps

1. Gently strain juice away from berries and measure; you’ll need approximately ⅓ cup of juice. If more liquid is needed, use water or a complementary fruit juice.
2. Blend drained berries, tofu, salt, agave, lemon juice, and lemon extract in a food processor till creamy, 30 to 60 seconds.
3. In a cup, stir together 1 tablespoon of the blueberry juice and the arrowroot and set aside.
4. In a small saucepan, whisk together remaining juice and the agar powder. Bring to a boil over medium-low heat and simmer for about 30 seconds, stirring occasionally, then reduce heat slightly. Pour in the arrowroot mixture in a steady stream and stir constantly till mixture becomes very thick and is no longer opaque, about 1 minute.
5. Remove from heat and with a heat-proof spatula, pour the mixture into the food processor with tofu mixture. Blend till creamy, scraping the sides of the bowl a few times. Scrape mousse into a container, cover, and put in refrigerator to set, 1 to 2 hours.
6. Whip slightly with a whisk or fork before loading into a pastry bag for piping.

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