A stable, versatile vegan fruit mousse designed for modern dessert menus.

Fruit Mousse 

Creating a great vegan fruit mousse is one of the more difficult challenges in modern pastry. Traditional fruit mousses rely on whipped cream, egg whites and gelatine to create their signature light texture and rich mouthfeel, making them particularly difficult to replicate using entirely plant-based ingredients.

While no plant-based version perfectly mirrors a classic dairy mousse, this recipe provides a practical solution for chefs looking to offer a refined vegan dessert. Quick to prepare, requiring no baking and easily made ahead of service, it can be adapted to almost any fruit and used across plated desserts, entremets, petits fours and pastry fillings.

Using UltraGel 5 alongside UltraWhip, the mousse develops a light, stable texture with clean fruit flavour and excellent freeze-thaw performance. Rather than trying to imitate a traditional mousse exactly, it creates a dessert that is consistent and dependable in a professional kitchen.

A Plant-Based Mousse System

Traditional fruit mousses rely on two separate elements to achieve their signature texture: an aerating ingredient, typically whipped egg whites or cream, and a setting agent, most commonly gelatine, to stabilise the finished mousse.

This recipe recreates those functional roles using two complementary plant-based ingredients. UltraWhip produces a light, stable foam within the fruit purée, creating the volume and aeration that would traditionally come from whipped egg whites, while maintaining a clean, neutral flavour that allows the fruit to remain the focus.

UltraGel 5 then provides the structure. Developed from a blend of red algae and seaweed, it forms a soft gel network around the aerated mixture, stabilising the mousse. The result is a smooth, delicate texture that holds its shape well throughout service while remaining completely plant-based.

Freeze Stability & Creative Presentation

Once set, the mousse is completely freeze-thaw stable, retaining both its texture and flavour after freezing. This allows mousses to be prepared well in advance before being unmoulded, glazed or finished for service.

The recipe is equally suited to moulded desserts, plated components, entremets, petits fours and modern pastry work, where stability and consistency are essential. By simply changing the fruit purée, the same base recipe can be adapted into an almost endless range of seasonal fruit mousses.

Fruit Mousse Recipe 

Ingredients

Method

In a pan, combine the cream and 60g of the water and heat, keeping it above 85°C.    

In a separate bowl, mix the UltraGel 5 and half of the sugar.   

Disperse the powder mix in the pan of hot cream mixture, bringing to the boil and whisking well for 1 to 2 minutes, to activate the UltraGel 5. 

To a mixing bowl, add the fruit puree, UltraWhip and remaining water and sugar. 

Whisk at high speed until fully aerated to the consistency of whipped cream.  

Gradually pour in your UltraGel mix whilst still whisking.  

When fully incorporated, turn off the machine and pour the mousse into the desired mould or frame. 

Notes 

To achieve the correct texture and setting properties, UltraGel 5 must be added to a liquid heated above 85°C and then boiled for 1-2 minutes to fully activate its setting properties. 

UltraGel is first mixed with sugar as this helps the powder disperse evenly and prevents lumps from forming. 

This fruit mousse pairs perfectly with our Vegan Cake Glaze, creating a refined plant-based dessert with a beautifully glossy finish.

While this recipe has been developed specifically as a versatile plant-based fruit mousse, our Vegan Chocolate Mousse offers a richer, more indulgent dessert that stands alongside traditional chocolate mousses and is equally enjoyable for vegan and non-vegan guests alike.