Guest post with recipe developed by Nicky Corbishley, the founder of Kitchen Sanctuary blog.http://kitchensanctuary.com/
Nicky is also brand ambassador for NEFF, after winning the Cookaholic competition last year, and is currently helping gathering true and passionate cookaholics around the country to enter this year’s competition.
Neff is currently looking for new entrants to this years competition at: http://www.nextcookaholic.co.uk/
One of his fantastic recipes is included in this post. Enjoy..
Refined sugar-free chocolate mint avocado mousse with shortbread bites
Makes 4 servings of mousse and 28-30 shortbread bites
Chocolate Mint Mousse:
- 4 ripe avocados, peeled and de-stoned
- 2 very ripe bananas, peeled
- 160ml unsweetened almond milk
- 1 1/2 tsp vanilla bean paste
- 1/8 tsp green food colouring gel (optional)
- 3 tbsp honey
- ½ tsp peppermint extract
- 3 tbsp raw cacao powder
- 2 tbsp Greek yogurt
- 1 small square good quality, sugar-free dark chocolate, grated
- Mint leaves to garnish
- 100g unsalted butter, softened
- 3 tbsp real maple syrup
- 100g plain flour
- 50g rice flour
- pinch of salt
- Start with the shortbread. Using a stand mixer, or by hand, mix the butter and maple syrup until well incorporated. Add the two flours and the salt, and mix again until just incorporated (don’t over-mix as your cookies will be tough).
- Scoop out the dough and squash it together into a big ball. Place it onto a lightly floured surface and roll out to approx. 6mm thick. The dough is quite delicate and will try to crumble in places. Just push it back together if it crumbles.
- Using a small (approx. 3-4 cm) cookie cutter, cut out the cookie shapes – squashing and re-rolling the dough as needed. Dip your cookie cutter in flour before each cut, to prevent it sticking to the dough. Place the cookie shapes on a tray or chopping board, cover with clingfilm and refrigerate for 30 minutes (this will help the cookies to maintain a sharper shape once in the oven).
- When you’re ready to bake, preheat the oven to 170c CircoTherm. Take the biscuits out of the fridge and take off the clingfilm. Place baking parchment or a silicone mat onto a large baking tray and place the cookies on the tray. They shouldn’t spread, but leave at least 1.5cm space between each cookie. Place the tray in the oven and bake for 8-10 minutes, until the edges start to turn slightly golden. Remove from the oven and allow to cool on the tray.
- Now make the mousse. Place the avocados, banana, almond milk, vanilla bean paste, food colouring gel (if using) and honey into a food processer. Blend until smooth and creamy. Spoon half of the mixture out into a bowl and stir in the peppermint extract.
- Add the cacao powder to the remaining mixture in the food processer and pulse until well combined.
- Spoon the two mixtures into two separate piping bags with a large circular or semi-circular tip (alternatively use disposable piping bags with the tips cut off – no nozzle needed). Holding both bags at the same time, with the tips next to each other, pipe the mousse into serving glasses in a swirled pattern.
- Top each mousse with ½ tbsp Greek yogurt and a small sprinkling of grated dark chocolate. Push a shortbread biscuit into the blob of Greek yogurt and garnish with a few small mint leaves.
- Serve the mousse immediately, with extra shortbread bites for dipping.