Australianvegetariangluten-freevia groq
Coconut Mousse with Australian Bushfood
A unique dessert incorporating Australian bushfood with the creaminess of coconut mousse.
⏱180 min🍽4 servings📊medium
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Ingredients
- ●250g Coconut CreamChilled in the fridge before use.
- ●50g Australian Quandong PureeAvailable at most health food stores.
- ●50g Coconut SugarReplace with regular sugar if not available.
- ●20g Lemon JuiceFreshly squeezed for best flavor.
- ●20g Unusual Saltbush LeavesOnly use a few leaves for flavor, as they can be strong.
- ●2 Egg WhitesRoom temperature for whipping.
- ●20g Coconut OilMelted before use.
- ●10g GelatinUnflavored and unsweetened.
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Instructions
- 1
In a blender, combine coconut cream, quandong puree, coconut sugar, lemon juice, saltbush leaves, and melted coconut oil. Blend until smooth.
- 2
In a separate bowl, whip the egg whites until stiff peaks form.
- 3
Fold the whipped egg whites into the coconut mixture until well combined.
- 4
Dissolve the gelatin in a small amount of water and add it to the mixture. Fold until the gelatin is fully incorporated.
- 5
Pour the mixture into individual serving cups or a large serving dish.
- 6
Refrigerate for at least 3 hours or until set.
- 7
Just before serving, top with additional coconut flakes or fresh fruit, if desired.