Millie feulie

For the mousse component you will have to use your own judgment, as not all soy creams are created equal. Some whip up quite will and others will not whip at all. It doesn’t really matter how the soy cream whips as it is controlled by the amount of chocolate that gets added and whipped in. As you beat it you will see it thicken and stiffen up.

1 packet Vegan Puff Pastry
250ml Vegan Soy Cream
400g Vegan dark Chocolate. (Melted)
2 punnets Strawberries.
1 teaspoon Vanilla essence
100g Caster Sugar

1. Pre heat the oven to 180°C.
2. Roll out the vegan puff pastry and using a sharp knife cut them into triangles.
3. Gently left them and place onto a baking tray lined with greaseproof paper and ensure that they are not touching.
4. Brush some soy milk or soy cream over the top of the puff pastry to glaze it and place in the oven and bake until golden brown.
5. Remove form the oven and allow to cool completely.
6. Take the strawberries and remove the stalk and quarter them.
7. Put into a bowl with the caster sugar and allow to marinate for an hour so that it releases some juice.
8. Melt the vegan chocolate
9. Save some of the chocolate for garnish.
10. Pour the vegan cream into another bowl and start to beat. Add the vegan chocolate and whip until it starts to firm up like a mousse.
11. To assemble, take a sharp knife, slice the puff pastry in half and place some of the strawberries on the bottom sheet.
12. Top off with some of the chocolate mousse. Then place the other half of the puff pastry on top.
13. Using the reserved chocolate drizzle over the top of the dessert and serve immediately.