Fig and Butternut Mousse

by Edward Daniel
Caption of Fig and Butternut Mousse. Image by Edward Daniel (c).

Fig and Butternut Mousse is a wonderful raw mousse that is easy to put together. I make this mousse whenever I need to rustle up as a quick dessert for a raw food menu. Add a couple of tablespoons of maple syrup if this dish is not sweet enough.

Caption of Fig and Butternut Mousse. Image by Edward Daniel (c).
Fig and Butternut Mousse is a wonderful raw mousse that is easy to put together. I make this mousse whenever I need to… Recipes Fig and Butternut Mousse European #
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
  • 1tsp orange blossom water
  • 1tsp tamari
  • Pinch of salt
  • Garnishings
  • Blanched almond flakes

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, squash, 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 blanched almond flakes.

 

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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