Passionfruit, Lime and Ginger Mousse Pots
Passionfruit and Lime are two of the freshest and most delicious things to add to a dessert! I make a lot of oaty biscuits and nutty cakes but sometimes, after a larger meal, it’s nice to serve a dessert that is a bit lighter and something fruity and fresh always does the trick! I’ve made a gingery granola to go with mine but you could make a raw base with nuts, dates and ginger or serve it alone!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
- 4 Passion Fruits (+ 1 to decorate),Juice of 2 1/2 Limes,3 1/2 tbsp Maple Syrup,2 Avocados,3 tbsp Coconut Milk (the hard bit from the top of the tin)
- 60g Jumbo Oats,20g Oat Flour,3 tbsp Maple Syrup,2 tsp Ground Ginger,10g Coconut Oil, melted
Preheat the oven to 180 degrees celsius and line a baking tray with greaseproof paper.
Mix all the ingredients for the granola together and then spoon onto the tray and bake for 25 minutes, stirring every now and again.
Whilst the granola is baking, add all of the ingredients for the mousse except for the passion fruits into a food processor and blend until completely smooth.
Squeeze the 4 passion fruits into a sieve and get as much of the juice as you can into the mousse mixture. Discard the seeds and blend the mousse again until combined.
Place the mousse mixture into a bowl and then leave in the fridge or freezer for about 30 minutes to firm up a little.
Once the granola is baked and cooled, add it to the bottom of a glass and and spoon the mousse on top. Squeeze the left over passion fruit on top and serve.