Hello friends, a sweet (but not too sweet) treat that looks stunning for your special occasion, but is very simple to make 🙂
To get maximum impact you will need some nice looking glasses (not too big is good), some baby mint leaves (raid a garden) and a piping bag with a large star nozzle – this is the kind of no-fail piping, you can’t really get it wrong 🙂 Just swirl it into the glass without smearing it all over the top of the glass, and if you do just clean it off 😀
Great fun for kids to make, and everyone to eat.
Raspberry Coconut Mousse
- 125g strawberries (either fresh or thawed out frozen strawberries are fine)
- 1 Tbsp or 20g organic agave syrup
- 1 Tbsp organic extra virgin coconut oil, melted
- ¼ cup or 50g cocoa butter, melted
- 3/4 cup or 100g organic whole cashews
- 350ml pure coconut cream, chilled in the fridge overnight, or in the freezer a couple of hours
- ¼ cup or 85g organic agave syrup
- 3 Tbsp organic lemon juice, freshly squeezed
- finely grated zest of half an organic lemon or lime
- pinch pure vanilla powder
- small pinch organic sea salt
- 3/4 tsp psyllium husk
- ½ tsp organic guar gum
- 80g frozen raspberries*
*The raspberries must be very frozen when you use them, if you only have fresh raspberries, freeze them overnight before making this recipe! The addition of the frozen berries aids in getting the mousse-like texture, as it lowers the temperature of the mousse, enabling air to be whipped in at this point.
Garnish (this will make more sweet roasted nuts than you need, just enjoy the rest)
- 250g slivered almonds
- 2 Tbsp organic agave syrup
- small pinch of organic sea salt
- 2 tsp organic sunflower (or other neutral) oil
- baby mint leaves
- Place your fresh or defrosted strawberries and the syrup into a small food processor or blender. Puree until smooth. Place one measured tablespoon (15ml) carefully into the bottom of each glass (yield: 7-8 glasses) keeping the rest of the glass clean.
- Place the glasses into the fridge to chill while you make the mousse.
- In warm weather put your blender jug in the fridge to chill before starting.
- Set the fats (cocoa butter and extra virgin coconut oil) melting by placing them in a metal bowl, sitting in a larger bowl of hot (freshly boiled) water.
- Meanwhile measure all the other mousse ingredients (except the frozen raspberries) into your high-speed blender or thermomix.
- Puree until the mixture is completely smooth – may take a few minutes (it needs around 100 seconds in a Breville high speed blender). Taste check to make sure the cashew nuts are completely pureed.
- Add the still frozen raspberries. Blend for around 20 seconds until the berries are incorporated and blended, but don’t go too long or you warm the mixture up with the friction. If your mixture is too thick to blend properly you may have to transfer to a foodprocessor at this point.
- You will probably need to chill the mixture in the fridge for around 1 hour to get it firm enough to hold its shape, before piping.
- Insert a large star-shaped nozzle into your clean piping bag. Transfer your mousse into the bag, twist the top to seal, and start piping! Using very clean hands, or a tea-towel, collect your chilled glass (with coulis in the bottom already) and pipe the mousse in a spiral fashion 2/3 of the way up the glass. Return the filled glasses to the fridge.
Sweet Roasted Nuts
- Pre-heat your oven to 120°C. Line a baking tray with baking paper.
- Combine the nuts, agave, sunflower oil and salt in a bowl and mix well. Spread out over your lined baking tray.
- Bake for 30 mins until golden (or a little longer if they are not burning yet). Allow to cool fully.
- Separate the clumps of sweet nuts and store in an airtight container.
Garnishing the Glasses
- Sprinkle three clumps of roasted sweet nuts onto each glass.
- Add one baby mint leaf.
- Refrigerate until needed.
- Enjoy 🙂
(If kept in an airtight container the mixture will last up to seven days refrigerated).