Traditional-style plant-based mousse

Mix the starch and sugar together.

Warm the oat milk and add the starch and sugar.

Cook until it reaches 205°F (95°C).

Sieve through a fine strainer and blend.

Tip: Use a 14% oat milk.

Mix the potato protein isolate powder with the cold Gelcrem.

Add the water and mix until well combined, which may take a while.

Leave it to rehydrate overnight. Whip until firm.

Gradually pour the hot liquid starch onto the couverture chocolate and the melted cocoa butter.

Immediately mix to make a perfect emulsion.

Mix together the inulin and sugar in the egg white substitute and beat them in a food processor.

Check the temperature of the mousse (it should be 85/90°F or 30/32°C) and gently fold it into the whipped base you have made with the egg white substitute.

Use immediately.