SWEET MOUSSE OF FRUIT AND OIL SEEDS

INGREDIENTS OF BASIC MOUSSE

Dose for 2 people:

• • 100 g of cream ♦ or ♦ whole fruit and oil seeds
  • 110 ml of vegan milk of your choice ♦ or ♦ water
  • 25 g of agave or maple juice ♦ or ♦ of pitted dates, but also other soaked dried fruit**
  • 25 g coconut oil
  • 8 g cocoa butter
  • 4 g of soy lecithin ♦ o ♦ 8 g di sunflower lecitihin*
  • 1/4 teaspoon of lemon juice
  • a pinch of salt salt (creates a pleasant contrast with the sweetness of the mousse)

** Dried fruit used as a sweetener cannot be used as it is, it must be soaked, with enough water to cover it, for a few hours to soften so as to prevent it from affecting the consistency of the ice cream. Drain well before adding it to the blender / mixer with the other ingredients. Do not throw away the soaking water that can be used to add sweetness to a recipe. If you use dried fruit consider that it can affect the color of your ice cream.

* Lecithin is not indispensable, but it has an emulsifying property that makes the mousse frothy and velvety..

VARIETY WITH FRESH FRUIT

Dose for 2 people:

• • 100 g of cream ♦ or ♦ whole fruit and oil seeds
  • 110 ml of vegan milk of your choice ♦ or ♦ water
  • 130 g of fruit in small pieces or pureed
  • 25 g of agave or maple juice ♦ or ♦ of pitted dates, but also other soaked dried fruit
  • 25 g coconut oil
  • 8 g cocoa butter
  • 4 g of soy lecithin ♦ o ♦ 8 g di sunflower lecitihin
  • 1/4 teaspoon of lemon juice
  • a pinch of salt salt

VARIETY WITH CITRUS FRUIT

Dose for 2 people:

• • 100 g of cream ♦ or ♦ whole fruit and oil seeds
  • 110 ml of vegan milk of your choice ♦ or ♦ water
  • 25 g of agave or maple juice ♦ or ♦ of pitted dates, but also other soaked dried fruit
  • 25 g coconut oil
  • 8 g cococa butter
  • 4 g of soy lecithin ♦ o ♦ 8 g di sunflower lecitihin
  • 1/4 teaspoon of lemon juice
  • a pinch of salt salt
  • the rind of 1 lemon or organic orange, in case you choose smaller citrus fruits like mandarins add the zest of 2 fruits.

◇  Add as the last ingredient by manually mixing the chosen citrus peel.

CHOCOLATE VARIANT

Dose for 2 people:

• • 100 g of cream ♦ or ♦ whole fruit and oil seeds
  • 110 ml of vegan milk of your choice ♦ or ♦ water
  • 25 g of agave or maple juice ♦ or ♦ of pitted dates, but also other soaked dried fruit
  • 25 g coconut oil
  • 8 g cococa butter
  • 13 g of unsweetened cocoa powder ♦ or ♦ 13 g of pulp flour of carob 
  • 4 g of soy lecithin ♦ o ♦ 8 g di sunflower lecitihin
  • 1/4 teaspoon of lemon juice
  • a pinch of salt salt

HOW TO MIX THE INGREDIENTS

Using fruit and oilseeds creams:

◇  Those who do not have a blender or mixer can start with a cream of fruit or oilseeds ready, you can easily find on the market good quality creams that contain non-roasted fruit and oil seeds, free of salt and sweeteners.
◇  In a bowl with a whisk mix the cream and the rest of the ingredients, except the melted coconut oil, until you get a smooth mixture.
◇  Add the coconut oil and mix the time necessary to incorporate it.
◇ Let it cool in the refrigerator for about 1 hour before tasting it.

Using whole fruits and oily seeds:

◇   If you start from nuts or whole oily seeds, not toasted, soaking in water is essential to reduce them to cream and, at the same time, activate the enzymes taking a great advantage for your health.
Each seed and fruit has a different soaking time in this article you will find all the indications.
◇  After soaking, drain your fruit or oilseeds (soaking water must never be used)
◇  Rinse them very well under running water by placing them in a narrow mesh strainer
◇  Pour the seeds or oily fruits and the rest of the ingredients, except the melted coconut oil, in a mixer / blender and blend intermittently until a smooth mixture is obtained. Add the coconut oil and blend the time necessary to incorporate it.
◇ Let it cool in the refrigerator for about 1 hour before tasting it.

HOW TO SERVE THE MOUSSE

The presence of coconut oil and cocoa butter in the ingredients makes these mousses firm when they are placed to rest in the refrigerator or freezer.
They can be left to cool:

• 1 hour in the refrigerator and you can serve them in a glass, they will have the consistency of a creamy spoon dessert
• 3 hours in the fridge and turn into a perfect ganache to spread on a base, of oily and dry fruit, like the ones I suggested in this post
• 1 hour in the freezer and you can serve it as an ice cream using the ice cream scoop.

HOW TO STORE ICE MOUSSE

Store 1 week in the refrigerator in a hermetically sealed alternator.