Raspberry and rose mousse (v, lf, gf)

No one will guess the secret ingredient that gives the fluffy result!
Serves 2.

Author: Bite-sized thoughts.

Original post (with pictures) here.

Liquid from one 375g tin chickpeas (aquafaba)
1 punnet (1 cup / 250g) raspberries (mine were fresh but frozen would work too)
1 sachet (6.5g) vegan gelatin (guar gum or agar-agar would be other options)
2 tbsp caster sugar
1 tbsp almond essence
1 tsp vanilla essence
Dried edible rose petals, for decorating

1. Beat the chickpea brine in a medium mixing bowl with electric beaters, until white and fluffy - at least 2 minutes. Set aside while you prepare the other ingredients.
2. Puree or thoroughly mash the raspberries and add to a small saucepan along with the gelatin, caster sugar, almond essence and vanilla essence. Heat very gently, stirring regularly, until the gelatin powder is fully dissolved and you have a semi-smooth puree. Allow to cool slightly.
3. Slowly pour about one-third of the raspberry mixture into the beaten aquafaba, stirring through carefully with a whisk. Repeat for the next third of the mixture, and again for the final third.
4. Transfer the mousse mixture into individual glasses or parfait dishes and sprinkle rose petals on top. Set in the refrigerator for at least 6 hours.