📝 About This Recipe
This luxurious, velvet-textured mousse is a masterclass in clean eating, blending the buttery richness of ripe Hass avocados with the sharp, bright acidity of fresh Persian limes. Unlike traditional heavy desserts, this sugar-free delight relies on the natural creaminess of healthy fats and the subtle, clean sweetness of high-quality stevia. It is an impeccably refreshing finale to any meal, offering a vibrant pop of color and a sophisticated flavor profile that proves 'healthy' can be synonymous with 'decadent'.
🥗 Ingredients
Mousse Base
- 3 large Ripe Hass Avocados (pitted and peeled; ensure they are soft with no brown spots)
- 1/2 cup Full-Fat Coconut Milk (chilled; use the thick cream from the top of the can)
- 1/2 cup Fresh Lime Juice (approximately 3-4 juicy limes)
- 1 tablespoon Lime Zest (finely grated; plus extra for garnish)
- 1/2 to 1 teaspoon Liquid Stevia Drops (adjust to taste preference)
- 1 teaspoon Pure Vanilla Extract (alcohol-free if preferred)
- 1 pinch Sea Salt (to balance the acidity and sweetness)
Texture and Stability
- 2 tablespoons Cold Water (for blooming the gelatin/agar)
- 1 teaspoon Unflavored Gelatin Powder (substitute with 1/2 tsp agar-agar for vegan version)
- 1 tablespoon Coconut Oil (melted and slightly cooled)
Garnish
- 4 sprigs Fresh Mint Leaves (for a burst of herbal freshness)
- 2 tablespoons Toasted Shredded Coconut (unsweetened)
- 12 pieces Fresh Raspberries (for a tart color contrast)
👨🍳 Instructions
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1
Begin by 'blooming' your thickener. Place 2 tablespoons of cold water in a small heat-proof ramekin and sprinkle the gelatin (or agar-agar) over the surface. Let it sit for 5 minutes until it becomes spongy.
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2
While the gelatin blooms, prepare your avocados. Slice them in half, remove the pits, and scoop the flesh into a high-speed blender or food processor. Ensure there are no bits of skin or brown bruises.
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3
Zest your limes before juicing them. Add 1 tablespoon of the zest and the full 1/2 cup of lime juice into the blender with the avocado.
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4
Add the chilled coconut cream, vanilla extract, a pinch of sea salt, and the melted coconut oil to the blender. The oil helps provide a firmer 'set' once chilled.
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5
Pulse the mixture several times to break down the avocado, then blend on high for 30-45 seconds until the mixture is completely smooth and looks like green silk.
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6
Gently melt the bloomed gelatin by placing the ramekin in a shallow pan of simmering water (or microwave for 10-15 seconds) until it is liquid and clear. Do not let it boil.
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7
With the blender running on low, slowly pour the liquid gelatin into the avocado mixture to ensure it is evenly distributed without clumping.
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8
Add 1/2 teaspoon of liquid stevia. Blend for another 5 seconds, then taste. Depending on the tartness of your limes, you may want to add a few more drops.
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9
Pour the mousse into four individual glass ramekins or decorative dessert coupes. Tap them gently on the counter to remove any air bubbles.
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10
Cover each ramekin with plastic wrap, pressing the wrap directly onto the surface of the mousse to prevent an oxidation layer from forming.
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11
Refrigerate for at least 3 hours, or until the mousse is firm and set.
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12
Just before serving, remove the plastic wrap and garnish each portion with a sprinkle of toasted coconut, a few fresh raspberries, extra lime zest, and a mint sprig.
💡 Chef's Tips
Choose avocados that are perfectly ripe; if they are too hard, the mousse will be grainy, and if overripe, the flavor will be too 'earthy'. Always zest your limes before juicing them, as it is nearly impossible to zest a squeezed lime. If you find stevia has a bitter aftertaste, try a blend of stevia and monk fruit for a more rounded sweetness. To prevent the mousse from turning brown, ensure the lime juice is thoroughly incorporated, as the citric acid acts as a natural antioxidant. For an ultra-light texture, you can fold in a half cup of sugar-free whipped heavy cream after the blending process.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of sparkling water infused with cucumber and mint. Serve alongside almond flour shortbread cookies for a delightful textural contrast. Top with a dollop of Greek yogurt or coconut whipped cream for added creaminess. This mousse also works beautifully as a tart filling inside a nut-based crust. Enjoy as a refreshing palate cleanser between courses at a summer dinner party.