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.

Download the recipe here.

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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.

Download the recipe here.

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.

Download the recipe here.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts