Jozzie pointed me out to the following recipe posted on
vegparadise.com. It calls for guar gum (?) but I'm thinking perhaps it could be subbed with Irish moss.
Cranberry Almond Mousse
Start with a gorgeous food like cranberries and you can hardly miss. No matter what other flavorful ingredients you combine with them, cranberries invariably grab the limelight. This perky pink mousse stands alone as a tasty dessert but also has divine versatility. Use it as a crepe filling, a top layer for a chocolate mousse, or a cake topping. Its tangy-sweet flavor edge is enhanced with a hit of almond extract to make this a favorite during holiday season. The big plus--it's so easy and quick to assemble. Here's a helpful clean-up hint--after you measure out the liquid lecithin, wipe the measuring spoon with a napkin. Then it will clean up with ease.
Yield: 2 1/4 cups (600 ml) or filling for 6 crepes
1/2 cup (120 ml) whole almonds
1 1/2 cups (360 ml) fresh cranberries
1/2 cup (120 ml) plus 3 tablespoons organic sugar
1/2 cup (120 ml) plus 2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon liquid lecithin
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon plus 1/8 teaspoon guar gum
Pinch salt
1. Grind the almonds to a fine powdery meal in a small electric coffee grinder or mini-grinder-chopper and set aside.
2. Wash the cranberries in a strainer and place them into the blender. Add the remaining ingredients and blend on high speed for about 2 minutes to create a smooth, creamy, and thick mousse.
3. Transfer to an attractive serving bowl, cover, and refrigerate for several hours.
Cranberry Almond Mousse Crepes
Place a generous spoonful of Cranberry Almond Mousse down the center of each crepe and fold over each of the ends forming a plump tube. Top the crepe with Tangy Cranberry Syrup (recipe below). The recipe makes enough mousse to fill 6 crepes.
Cranberry Chocolate Chip Mousse
Fill 4 long-stemmed wine glasses with half the Cranberry Almond Mousse. Distribute 1/4 cup (60 ml) vegan chocolate chips over the 4 mousse desserts and spoon the remaining mousse over the top. Decorate each serving with either a single chocolate chip placed in the center, a blanched almond placed in the center, or a tiny sprig of mint.
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