It’s about time I added a dessert recipe to this blog, don’t you think! I used to make a delicious mousse that included double cream, but one of my daughters finds the cream difficult to tolerate, so I have replaced it with avocado… The rest of us sometimes add a dollop of raw cream. Pictured above are the two versions of this that I serve – one with and one without egg white. This is a great way to get children eating raw eggs and avocado.
Ingredients (serves a family of 4)
2-3 (truly) free-range, organic eggs
1 banana (optional)
1-2 tsp raw honey, as local as you can get
half a vanilla pod
1-2 tsp carob powder (some brands have a more bitter taste, so the honey may need to be adjusted too)
A little sea salt (this is purely for added minerals
Separate the eggs – whites into a glass bowl, yolks into something tall. Sometimes I use more yolks for added yellow goodness, for example 3 or 4 yolks and 2 whites, and save the remaining whites for making meringues or macaroons. Scoop the avocado in with the yolks, add the carob powder, honey, optional banana, vanilla seeds (or replace with vanilla essence) and salt.
Using a hand blender (immersion blender for US readers!) whizz up the egg yolk and avo mixture till it’s really smooth. I start it off on the lowest setting and then use the Turbo button. Taste and adjust the flavours if necessary. Next whisk the egg whites till they stand in stiff peaks. Finally fold the two mixtures together. One of my daughters dislikes the airy texture of the mousse when it’s mixed with the egg whites, so I dish her mousse from the avocado mixture before combining the two.