Pavlova Mousse

Name: Pavlova Mousse
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 300g silken tofu; 80g white chocolate, melted; ¼ cup cornflour; ¼ tsp vanilla extract

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Christmas isn’t Christmas in many Australian households without a pavlova. My family always had one and it was topped with fresh strawberries and crushed Peppermint Crisp or sliced banana. Pavlova can bee too harsh on a sore mouth and throat, so I have created a pavlova mousse for you to enjoy instead. This recipe is adapted from our Red Velvet Mousse which can be found in our cookbook, Jelly Is Not Food.

Pavlova Mousse

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Servings

4

Prep Time

10 minutes

Author

The Cancer Cookery School

Ingredients

300g silken tofu
80g white chocolate, melted
¼ cup cornflour
¼ tsp vanilla extract

Directions

Place all the ingredients into a small saucepan. Blend with a stick blender until extremely smooth.
Place the saucepan over a medium heat. Stir while the mixture heats through and thickens.
Spoon the mousse into serving glasses. Refrigerate for at least 2 hours or overnight. Serve topped with strawberry coulis or finely grated mint chocolate.