vegan - Tropical Fruit Mousse

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* Exported from MasterCook *

 

Tropical Fruit Mousse

 

Recipe By :Fran Costigan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 ounces dried sugar-free mango

2 ounces dried sugar-free pineapple

2 cups sugar-free mango juice or apple juice -- (2 to 3)

divided

1 1/2 cups tofu -- blanched and pressed

1 small ripe banana -- peeled and sliced

1 tablespoon orange juice

1/4 cup agar flakes

1/2 teaspoon lemon extract

1 tablespoon kuzu or 2 tablespoons arrowroot, dissolved

in 3 tablespoons water

fresh fruit, toasted coconut, mango puree -- garnishes

 

1. Put mango and pineapple into separate small bowls. Heat 2 cups mango juice

to a boil in a medium saucepan and pour one cup hot juice into each bowl of

fruit. Soak the fruit for at least 10 minutes or up to a day in advance.

 

2. Puree softened mango with soaking juice in food processor. Set aside 2

tablespoons of mango puree for garnish. Leave the rest in the food processor.

 

3. Drain the pineapple; reserve Juice and set aside to cool. Add pineapple,

tofu, banana and orange juice to mango puree and process until mixture is

creamy,

 

4. Add enough juice or water to the pineapple soaking liquid to measure 1 1/4

cups. Pour juice into the saucepan and sprinkle agar flakes onto the surface. Do

not stir or heat. Allow agar to soften for 10 minutes.

 

5. Cover pot and bring juice and agar to a boil over medium heat. Uncover,

reduce heat and simmer until agar is completely dissolved, 5 to 10 minutes.

Whisk in dissolved kuzu or arrowroot starch stirring constantly. Cook until

mixture returns to a boil, thickens and clears. Cook kuzu I to 2 minutes after

the boil; arrowroot only to the boil.

 

6. Remove pot from the stove, add lemon extract and spoon mixture into food

processor. Process until mousse is smooth. Spoon into a shallow dish, cover and

refrigerate until the mousse sets, 30 minutes to I hour. The mousse can be made

24 hours before serving.

 

7. Cream mousse in a food processor about 30 minutes before serving; pulse the

machine 8 to 10 times. Spoon the mousse into serving dishes and garnish.

 

 

 

 

 

Source:

" Great Good Desserts Naturally! "

Copyright:

" 1999 Fran Costigan "

 

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Per Serving (excluding unknown items): 49 Calories; 3g Fat (50.8% calories from

fat); 5g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

 

NOTES : 6 TO 8 SERVINGS

 

The following recipe was previously published in DELICIOUS! Magazine and was one

of the most requested dessert recipes ever. Dried fruit, silken tofu and frult

Juice combine to create a creamy mousse. Drying fruit intensifies its natural

sweetness, making additional sweeteners unnecessary. Mousse blended with extra

Juice = great sauce. It is easiest to cut dried fruit with scissors. A luscious

tart is made by spreading mango mousse into a baked and cooled tart crust such

as the crust on page 109.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0