Summer Strawberry and Coconut Mousse
A refreshing mousse made with fresh strawberries, coconut and oat milks, banana macerated in lemon, agar-agar and kuzu.
Prep: 10 minCooking: 55 minVideo: 3:40CalmingMildly cooling
Properties
Properties of the recipe.
- An ideal dish to relax, hydrate and refresh. Very good to have after doing sport, to replenish fluids. It tones the yin of the liver, stomach and intestines. It is a way of giving fruit to children without demineralising.
- Avoid if there is fatigue, digestive weakness or during convalescence.
Medical notice. Informational content based on the energetic nutrition method of Dr. Jorge Pérez-Calvo, MD. It guides your diet; it is not a medical diagnosis or treatment. If you have a health condition or take medication, consult your healthcare professional.
Preparation
- Peel and cut the banana, marinate it with the lemon juice, mash it a little so it takes on the flavour well and set aside.
- Bring the oat milk, the coconut milk, a pinch of salt, the cinnamon stick, the almond butter, the agar agar flakes and the grated lemon peel to a boil over low heat, stirring for about 10 minutes.
- Add the banana and let it boil for about 3 more minutes.
- Add the cut strawberries and blend everything with a blender until smooth (you can also leave it unblended).
- Dissolve the kuzu in a little cold water, add it and stir well for about 5 minutes until it thickens.
- Remove from the heat and pour the cream into a mould. Optionally, first place some compact unleavened biscuits in the bottom of the mould and pour the cream on top.
- Let it cool, unmould and serve. You can decorate with sliced strawberries.