Raspberry Mousse
I’m loving this new creation at the moment – this Raspberry Mousse is super light, creamy and refreshing which is perfect for these hot Queensland evenings!
Friendly for those with FODMAP digestion issues as well as fructose-malabsorption, this is a winner for just about everyone!
Recipe Type: GF, DF, RSF, V, Paleo
Serves 4
Time 10 min + 6 hours (overnight to set)
Ingredients:
- 1.5 C raspberries (fresh or frozen, if frozen, make sure you thaw them fully)*
- 1 medium zucchini, peeled, steamed, still warm (about 1.5 C)
- 1 C Coconut Cream
- 1/3 C water
- 1 tsp vanilla extract
- 1.5 t gelatine powder (agar agar for vegans)**
Extra raspberries, flaked coconut to decorate if desired.
** For a firmer set (like in a turned out mould pictured to the right) add 4t gelatine powder instead of just 1.5t
*You can use any type of fresh fruit you like really to change it up; strawberries, blueberries, and mango (not low FODMAP) are great options.
*For a chocolate variation, omit the raspberries, add an extra steamed zucchini and 1/2 C Cacao powder.
Method:
- In a blender, blend the warm zucchini, banana and water until smooth.
- Add the gelatine and blend to combine.
- Add remaining ingredients and blend until smooth.
- Pour into a ramekin(s)/setting dish(es), decorate with additional raspberries/coconut flakes as desired then place in fridge to set for ~6 hours or overnight.
- Serve and enjoy!