A Healthy Blissful Dessert

Photo by Chris Bauman

Bean + Berry Bliss: Mousse Parfait Dessert

This recipe was created for the Spring 2014 Culinary Showcase by two of our talented Natural Chef students, Gabriella Salomon & Amy Binney. It displays the advanced skills our students gain through the program, including expert knowledge of ingredients and detailed instructions. Try it out to test your culinary skills!

Ingredients: Serves 11

For Crust
2 c golden flax, ground
1 ½ c almonds, lightly ground or chopped
2 c coconut flakes, toasted
½ c coconut oil, melted
½ c honey (liquid)
1 t salt (Himalayan or Celtic Sea)

For Mousse
1.3 oz Irish moss, soaked
8 oz purified water
5 oz dates, about 8-10, pitted
32 oz fresh almond milk (can substitute any nut milk)
2 oz or ¼ c maple syrup
½ t salt
2-3 fresh vanilla beans (or 2 t powder)
¼ c lecithin
5.5 oz coconut oil

For Berry Coulis
2 cups berries (strawberries, raspberries, blueberries)
1 Tbs lemon juice
1 Tbs maple syrup

For Vegan Whipped Cream
½  cup cashews
½ cup coconut milk
½  Tbs maple syrup
½  Tbs lemon juice
½  Tbs vanilla extract
½  Tbs lecithin
¼  cup melted coconut oil

Procedure:

For Crust

1. Grind flax and put in large mixing bowl.
2. Pulse or lightly blend in blender or food processor.
3. Toast coconut.
4. Combine and thoroughly mix all ingredients.

For Mousse

1. Rinse and clean irish moss and then soak for at least 4 hours, or less if warm water is used, about 30 mins to 1 hour. Irish moss should be translucent and soft.
2. Combine Irish moss and water and blend on high for 1 minute.
3. Add dates, nut milk, maple syrup, vanilla, and salt and blend on high for 1 minute.
4. Add coconut oil and lecithin and blend on high for another 30 seconds.

For Berry Coulis

1. Combine berries and ¼ cup water in a saucepan. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 15 minutes or until mixture starts to thicken.
2. Remove from heat and pour into blender. Add the lemon juice, maple syrup. Process until well combined.
3. Press through fine mesh strainer and extract liquid.

For Vegan Whipped Cream

1. Drain Cashews. Place all the ingredients except lecithin and oil into the blender. Blend until smooth and creamy,  2-3 minutes.
2. Add the lecithin and oil. Blend until well incorporated.
3. Pour into a shallow dish and refrigerate for 90 minutes or until set.
4. Remove from refrigerator and whip with electric mixer.

Special Note: This recipe is made for Vitamix; if using a blender or any smaller machine, it is imperative that you scale down a bit because it will overflow otherwise!

Plating Instructions

1. Spoon about 2-3 Tbs of crust into glass and pack down firmly using a flexible spatula or preferably your hands. Allow to cool in fridge, about 1 hour.
2. Pour mousse into glass about ½-¾ inch tall. Place on flat surface in fridge to setup, at least 6 hours (or overnight).
3. Pour 2 dollops of berry coulis into glass and smooth out so that coulis is evenly distributed. Place fresh berries along the perimeter of glass so that they are showing from the outside. Allow layer to set at least 4 hours in fridge.
4. Gently pour next batch of mousse into glass using a squirt bottle to prevent mixing of coulis and mousse. Place in fridge overnight to set.
5. Garnish with a cacao ball, sprinkles of toasted coconut, and fresh berries.

Equipment:

1. Vitamix
2. Nut milk bag or cheesecloth
3. Squirt or squeeze bottle
4. Wine, champagne, or parfait glasses
5. Melon baller