Is there anyone who does not dream of a white Christmas? The snow to fall on puffy pieces outside, the fire-place to crack, the festive fragrance of cinnamon and orange peels to fill the air and the whole family to come back home for the holiday.
We usually have snow in December in Bulgaria but this year is different. It only snowed once and didn’t last for even a day. But my wish of a white Christmas makes me creative and thinking of desserts that give the feeling of snow and taste of Christmas spices.
That is how I came with this light and snowy coconut mousse that tenderly embraces fresh pieces of sweet pear and raw pistachio nuts and is topped with lavender infused caramel. The mousse is light and creamy with overwhelming coconut taste and only natural sweeteners (excluding the caramel which is optional).
As in my persimmon mousse I use agar-agar for jellying. Agar-agar is extracted from red algae that are 100% natural. It is most often found in the form of white powder. The ingredient completely odorless and tasteless and has only 3 calories per gram.
Agar Agar is also a very good ally for dieters because it is a food rich in soluble fiber with slight laxative properties. In addition to cutting your appetite, before being evacuated by the body, Agar Agar will capture the sugars, fats and toxins. Hence its huge success among people who desire to follow an effective regime.
Coconut mousse with pears and lavender caramel
- 1 pear
- 1/2 can coconut milk (200ml)
- 2 tbs pistachio nuts, shells emoved
- 2 gm agar-agar
- 1-2 tbs lavender caramel (see below)
- 1 ч.л. прясно изцеден лимонов сок
Peal and chop the pear into small cubes. Mix with the lemon juice to keep it from getting dark. Add the pistachios, stir and divide into two cups or glasses.
Warm the milk, add the agar-agar and mix well to dissolve. It is not necessary to boil the milk – the point is only to dissolv the jellying agent. Let it cool for 8-10 minutes and pour in the cups over the pears and pistachios.
Store in the fridge for at least an hour to get firm and add the lavender caramel. The caramel is optional – if you prefer to keep your mousse free of any additional sweeteners you may serve it like that or topped with coconut shreds.
Keep refrigerated until serving.
Add 3 tbs boiling water to 2 tbs dry lavender. Infuse for 10 minutes and strain the water. Heat a pan with 2 tbs brown sugar on the bottom. Add the lavender water and stir until it gets thick (3-4 min). Pour the lavender caramel over the mousse and return in the fridge. Aternatively, you might pour the caramel over a baking parer, let it cool for a while, shape figures and decorate the mousse with them.