It's not as quiet as I like, but at least it doesn't sound like a pack of angry bikers doing laps in my kitchen like the old one did.
To christen it, I finally got around to making an attempt at a raw strawberry mousse. I've been wanting to try this since we visited a strawberry farm a few weeks back. I froze about a kilo of leftover berries ready to use when needed.
Raw Strawberry Mousse
- 200g soaked raw almonds, drained
- 500g of strawberries
- 1 cup of pomegranate juice (see note)
- 1/2 cup of cocoa butter
- 1/4 cup agave syrup (or to taste)
- Grate or chop the cocoa butter into small pieces. The smaller it is the faster it will melt. Place the cocoa butter in a heat proof bowl. Leave bowl somewhere warm to allow the cocoa butter to slowly melt. I put mine in the sun on the side table.
- Place almonds in the blender or food processor and blend on highest speed till the almonds are as smooth as possible. If they are not blending well, add a little water to help them along.
- Separate out as much of the remaining gritty almond meal as possible by pushing the almond mix through a strainer of some sort. I pushed mine through a regular mesh strainer, then through a fine tea strainer. (Don't throw out the almond grit! It makes a great face scrub.)
- Place the almond milk in the blender, along with the strawberries, melted cocoa butter, agave and pomegranate juice. Blend at highest speed till combined and smooth.
- Taste the mousse and if not sweet enough, add agave till you reach the desired sweetness. The strawberries I had were very sweet and the pomegranate not tart so I did not require any more than 1/4 cup.
- Pour into serving bowls and chill in the fridge for several hours to set.
This is the easiest way I have found to get juice out of a pomegranate with minimal bitterness from the seeds themselves.
- Peel the outside away in sections, gathering the fleshy seeds together into a zip lock bag as you go.
- Once you have all the seeds away from the pith, seal them into the bag, pushing as much air out as you can.
- Put the bag in the freezer a few hours to freeze.
- Pull the bag out to thaw when you are ready to use the juice.
- When defrosted smoosh the seeds around in the bag. The freezing should have burst the seed membrane and with a little massaging you should have a bag of juice, pulp and seeds.