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.
The Cancer Cookery School
300g silken tofu
80g white chocolate, melted
¼ cup cornflour
¼ tsp vanilla extract
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.
- The Cancer Cookery School