Fig and Butternut Mousse

by Edward Daniel
Velvety creamy Fig and Butternut Mousse infused with a tinge of citrus, orange blossom water and tamari.

Take a bite and delve into silky smoothness. And, relax.

Velvety creamy nutty Fig and Butternut Mousse infused with a tinge of citrus, orange blossom water and tamari.

This dish will have you burst any belief that vegan food can’t be simple to put together.

Make this:

  • When you’ve had a long day at the home and need to put your feet up on the sofa and relax with a little indulgent treat
  • When you’ve got a nifty dinner party for friends and a quick and dirty dessert is obligatory
  • When you fancy a little something special as you nudge up to your loved one for brekkie in bed

Fig and Butternut Mousse was inspired when having a mate over for bevvies and putting the World to rights.

Butternut squash is a winter squash that has a sweet nutty flavour to it.  It is native to America and Canada.

Figs and Butternut Mousse is vegan, paleo and raw.

Love.

Edward x

Velvety creamy Fig and Butternut Mousse infused with a tinge of citrus, orange blossom water and tamari.
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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g figs, dried
  • 200ml filtered water
  • 300g butternut squash
  • 25ml maple syrup
  • 1 orange
  • 1tbs lemon, juice
  • ½ tsp orange blossom water
  • 1tsp tamari
  • Pinch of salt

Instructions

  1. Soak the figs in filtered water and set to one side overnight.
  2. Remove the stalk of the figs and place with the water, maple syrup squash, orange, orange blossom water, tamari and salt and whizz in a high-speed blender until light and fluffy. Transfer to a serving dish.
  3. Serve chilled, garnishing with shavings of lemon peel.

 

 

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