Ingredients for the Strawberry and Chia Seed Mousse
Serves 6
200g hulled strawberries (or other seasonal fruits)
100ml coconut milk
half a lime, juiced
1/4 vanilla bean, seeds scraped out
50g chia seeds
1 tsp honey (depending on sweetness of fruits)
2-3 sprigs mint, chopped
Cashew and coconut cream:
80g raw cashew nuts, boiled in water for 15 minutes then drained and rinsed cold
100ml coconut milk
1 tsp honey and 1 sliver vanilla bean seed
METHOD
1 Blend all ingredients except chia seeds in a blender to a smooth consistency. Stir in the seeds and mix 3 times over half an hour period whilst the seeds are swelling and absorbing liquid.
2 Cashew and coconut cream: Blend the cashews, coconut cream, honey and vanilla in a blender to a creamy semi whipped consistency then refrigerate. Pipe or spoon mix into glasses and top with a separate thin layer of cashew and coconut cream. Refrigerate until required and garnish with sliced strawberries, mint and a sprinkle of a few chia seeds.
Tip: You can replace strawberries with other seasonal fruits (maybe stone fruits such as mango or blood plums during summer) and other herbs such as lemon balm, lemon verbena, sweet basil or Russian tarragon.
The Carousel thanks Gwinganna for this recipe.
