Mousse is wonderful spread on crusty toast points, crackers, or slabs of rustic bread, and is a must on a vegan wine platter to complement the fermented plant cheeses and salty snacks. It is also an excellent way to increase the volume while elevate the simple pâté. For a sophisticated palate, flavour with fresh herbs, onion, nutmeg and allspice, or black truffle.
- 2 tablespoons vegan butter
- 1 small onion, chopped
- 1 large tart apple, peeled, pitted, chopped
- 2 chubs of Plantcraft pate
- white pepper
- fresh thyme leaves
- 1/4 cup brandy
- 1 cup coconut or soy whipping cream
In a saute pan, melt the vegan butter over low heat, then cook the onion and the apple until softened. Remove the lid, increase the heat and add the thyme the brandy. Allow the alcohol to evaporate then remove from the heat and let cool.
Meanwhile, whip the plant whipping cream to medium peaks.
Add the pepper, salt, Plantcraft pâté and the cool apple mix into a blender or food processor, and puree to the consistency of your liking.
Gently fold the pureed pâtê mixture into the cream, and fill into glass jars. You can melt vegan butter and carefully pour on top to create the classic liver mousse experience. Serve chilled.