Today I propose a chlorophyll–laden dessert, very fresh and aromatic. It combines the soothing and digestive properties of mint together with the medicinal properties of stevia, chlorophyll and the many nutritional benefits of seaweed.
One of the key ingredients in this simple dessert is Irish moss, or carrageenan, a cartilaginous seaweed with a very subtle crustacean flavour; source of vitamins A and B2, zinc, phosphorus and high in fibre, vitamin B1, calcium, magnesium, iron and iodine. It can be found dehydrated in health food stores; in order to be consumed, it needs hydrating for about five minutes —covered in spring water in a bowl. It can be served in salads or stirred into soups, and stews. It can also be battered and fried. Thanks to its gelling properties it is used as a stabiliser or thickener when making sauces and jams, either cooked or raw, as is the case in this recipe.
Another key ingredient of this dessert is Spirulina, a microscopic blue–green lake alga. Spirulina is the richest food in beta–carotene, with the strongest antioxidant and anticancer power. It is also rich in iron, magnesium, vitamins B12, C, K and protein. You can find it in health food stores; although not essential, it confers to this mousse its teal colour.
I leave you now with this simple dessert of no preparation secrets, although full of the secrets contained in the valuable benefits of its terrestrial and marine ingredients.
Preparation time: 5 min.
Cooking time: 2 min. Ready in: 4h.
For the mint mousse
1 c. Irish moss seaweed, soaked for 2 hours, water discarded
10 leaves stevia
25 leaves mint
10 drops peppermint extract
1 tsp spirulina scales
250 ml oat buttermilk
1 tsp vanilla seeds
1 ripe avocado, peeled and stone removed
1/2 sweet lime, the juice
1/2 c. spring water
For the white chocolate cream:
100 gr cocoa butter
1/2 c. coconut milk
1 tbsp agave nectar
For the mint mousse
Place all ingredients in a blender and blend until a smooth cream is obtained. Reserve in refrigerator about three hours minimum.
For the white chocolate cream
In a saucepan, melt the cocoa butter over low heat. Remove from heat when still not completely melted. Add agave and stir until dissolved. Add coconut milk and stir vigorously until ingredients are evenly mixed and a cream is obtained. Use blender if necessary.
Serve mint mousse in ice cream cups. Add white chocolate cream in the center and use a toothpick to mix mousse and cream. Place in refrigerator for an additional hour. Garnish with a sprig of mint before serving.