Pavlova Mousse
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.
Alyx
Suitable to eat when you have these side-effects:
Suitable to eat when you have these side-effects:
Makes: 4 small puddings
Prep time: 10 minutes + 2 hours to overnight chilling time
1
Ingredients:
- 300g silken tofu
- 80g white chocolate, melted
- ¼ cup cornflour
- ½ teaspoon vanilla extract
Method
- 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.
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Suitable to eat when you have
these side-effects:
Makes: 4 small mousse
Prep & cooking time: 10 minutes + 2 hours to overnight chilling time
- 300g silken tofu
- 80g white chocolate, melted
- ¼ cup cornflour
- ½ teaspoon 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.
Makes: 4 small mousse
Prep & cooking time: 10 minutes + 2 hours to overnight chilling time
- 300g silken tofu
- 80g white chocolate, melted
- ¼ cup cornflour
- ½ teaspoon 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.
Method
- Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
- Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
- Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish.
- Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
- Serve on homemade fried rice.
Homemade Fried Rice
- Cook rice according to packet instructions.
- In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.
Breakfasts
Vege & Vegan
Mains
Desserts
Soups
High Protein
Snacks & Treats
Drinks & Smoothies
Breakfasts
Vege & Vegan
Mains
Drinks & Smoothies
Soups
High Protein
Snacks & Treats
Desserts
Kee-moh Snacks
Where possible, we use Australian grown ingredients. We use only the best ingredients and sometimes these are grown overseas. Our commitment is to source from ethical and fair trade producers.
