A nice refreshing and cleansing mousse with a tangy cheesecake flavor, and a gluten-free crust. Wonderful on warm days when served chilled.
Ingredients
Cheesecake Mousse
500gricotta cheese - skim or low fat
200mlCoconut Milk
100mlCoconut Water
1large Mango
Zest of 1/2 lime + 1/4 lime
¼cuphoney
1tbsppure vanilla extract
¼teaspooncardamom ground
½teaspoonchia seeds
1-1/4tablespoonsagar agar
Fruit Curd or Preserves
Cheesecake Crust
2tablespoonsCoconut Oil
½cupRice Flakes
¼cupShredded Coconut
¼cupGluten Free Flour or Spelt Flour
½teaspoonCinnamon
¼cupChopped Nuts
1tablespoonsVermont maple syrup
Instructions
Make the Crust
Layer a baking pan or glass casserole dish with baking parchment (or spray thoroughly with cooking spray).
In a food processor combine Coconut Oil and Flour. Add and process all other ingredients together. Spread crust into bottom and slightly up the sides of the pan dish in a thin layer, and bake in a hot oven until golden brown (approximately 10-15 minutes, but watch carefully). Cool to room temperature.
Make the Mousse
Combine all ingredients except for the Coconut Water, Agar and Chia Seed in a food processor until smooth.
In a saucepan combine Coconut Water, Chia and Agar and bring to the boil stirring continuously. Reduce heat to simmer and cook until Agar has dissolved (approx 5 minutes).
Add to cheese mix, combine, and pour or spoon onto the top of the crust. Place pan or dish in the fridge to set.
Cut to serve when firm, garnish with fruit curd, fruit butter, or fresh fruit if desired.
Spa Index Kitchen Notes
Agar is a red algae that is a unique vegetable substitute for gelatin. Called Agar Agar, it has been used as a food ingredient in the Far East for centuries. It is a natural substance used to thicken foods, particularly desserts, puddings and creamy shakes.
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