I wrote about açaí before when I shared with you my recipe for Brazilian Açaí Bowl. This time I am sharing a different way to incorporate açaí in your cooking. I use the same frozen pulp as usual(smoothie packs), but this time I made a mousse-like dessert. This is a very light and airy dessert, it has a wonderful texture. The best part for me is that is not too sweet, thanks to the açaí slightly tart flavour. To make it even more health-conscious, I used agave nectar in place of sugar.
You can make this recipe on a bundt pan or jello mold, like on the photo, and serve it by the slice. Another way of serving it is to pour it into a glass bowl (or individual ones) to be scooped out. Hope you enjoy it!
Açaí Mousse Recipe:
makes one 8 inch pan, enough for 10 slices
You will need:
1 package (0.25 oz) of unflavored gelatin
10.5 oz (300 g) of frozen açaí pulp, thawed
2 egg whites at room temperature
4 ½ tablespoons of agave nectar
8 oz (250 ml) of whipping cream, chilled
1 teaspoon of vanilla extract
Dissolve the gelatin in ½ cup of boiling water.
In a small saucepan, bring the açaí pulp to a boil and let it reduce for 5 minutes. The pulp with thicken slightly.
In a large bowl, mix the açaí pulp with the gelatin. Set aside.
Beat the egg whites until soft peaks form. Continue to beat while slowly drizzling the agave nectar. Stop beating when you have a stiff meringue (beaters hold stiff peaks). Fold the egg whites into the açaí gelatin.
In a separate bowl, beat the cream and vanilla until you reach whipped cream consistency. Mix the whipped cream with the mousse until there are no streaks of white in the mousse.
Spray an 8 inch round cake pan or a bundt pan with cooking spray and transfer mousse to it. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Before serving, dip the bottom of the pan in hot water and unmold it over a plate.