Vegan Raspberry White Chocolate Mousse

1. For the mousse, start by adding the fresh raspberries and a tablespoon of lemon juice to a saucepan and bring to a simmer on medium heat. Simmer for about 12-15 minutes, while stirring regularly. 2. Pass the raspberry mixture through a sieve to remove the seeds and add the liquid back to the saucepan along with the agar-agar powder. To activate the agar-agar, cook for 3 minutes whilst continuously whisking. Transfer the slightly thickened liquid to a bowl and set it aside. 3. Add the coconut cream/coconut milk and vanilla extract to the saucepan (no need to clean it out) on medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through. 4. Pour the raspberry mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit in the bowl in an ice bath to speed up the process) 5. Meanwhile, to a clean large bowl add the aquafaba and a quarter teaspoon of lemon juice. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled raspberry mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place it in the fridge to set for 4 hours (or overnight if preferred). 6. To make the raspberry coulis, simply add the remaining fresh raspberries to a saucepan with the lemon juice and caster sugar and simmer for 10 minutes. Remove from the heat and pass the mixture through a sieve to remove the seeds. Allow to cool to room temperature and refrigerate until ready to serve. 7. To serve, add a dollop of whipped coconut cream, a drizzle of raspberry coulis, and some grated white chocolate on top of the mousse just before serving. 8. Best if consumed straight from the fridge within 2 days.