Dairy-Free Soy Milk Mousse - soy milk

Method

• Combine 150 ml soy milk with the cornstarch, mix well, then heat over a double boiler.
• Once it thickens, chill it in an ice bath.
• If additive-free cornstarch is hard to find, you may use rice flour for baking.
• Once the soy milk cools, add the remaining 50 ml soy milk and the sugar, then whip until the cream forms a thick ribbon when lifting the whisk.
• Microwave the kirschwasser for 30 sections to evaporate the alcohol; this will be added to eliminate the soy milk odor.
• While the kirschwasser is still hot, gently stir in the palm oil, almond oil, lemon juice, and vanilla oil; it doesn't have to be evenly combined.
• Add the mixture from Step 5 to the soy milk mixture and whip until it forms soft peaks form.
• Dissolve the kanten in 50 ml boiling water.
• If adding fruit with a high water content, then microwave to heat, then dissolve the kanten in the fruit juice.
• Whip in the kanten liquid while still hot.
• Once it is mixed in, stop whipping, then chill.
• Mix in the fruit, chill in a mold, or chill to use as cake filling.