Brain Healthy Recipes

Return Açaí Mousse
Açaí Mousse

While the jury is still out on açaí's benefits for the brain, early studies in mice show it might help stave off certain forms of dementia. More studies are in progress.

Type:  Dessert

Tip: 

Before unmolding it, dip the bottom of the pan in hot water for a few seconds to loosen it up a bit and the mousse will come out easily.

Ingredients

Serves 10

  • 1 package (0.25 oz) unflavored gelatin
  • 1 ¼ cups frozen açaí pulp, thawed
  • 2 egg whites, room temperature
  • 4 ½ Tbsps agave nectar
  • 1 cup whipping cream, chilled
  • 1 tsp vanilla extract
  • Cooking spray

Preparation

  1. Dissolve the gelatin in ½ cup of boiling water.
  2. In a small saucepan, bring the açaí pulp to a boil and let it reduce for 5 minutes. The pulp will thicken slightly.
  3. In a large bowl, mix the açaí pulp with the dissolved gelatin. Set aside to cool.
  4. Beat the egg whites with a mixer until soft peaks form. Continue beating while slowly drizzling the agave nectar into the egg whites. Turn off mixer when eggs have reached a stiff meringue (beaters hold stiff peaks.) Using a rubber spatula, gently fold the egg whites into the açaí gelatin.
  5. In a separate bowl, beat the cream and vanilla until you reach soft peaks. Gently fold the whipped cream with the açaí and egg white mixture until there are no streaks of white in the mousse.
  6. Spray an 8-inch round cake pan or a bundt pan with cooking spray and scrape mousse into pan. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.To serve, dip the bottom of the pan in hot water and carefully unmold it only a plate.
  7. To serve, dip the bottom of the pan in hot water and carefully unmold it only a plate.
  3. ABOUT THE BLOGGER
    Rita Turner: pinkbites.com
    Born in Brazil and living in the Pacific Northwest, Rita believes cooking is much more than preparing food, it's a nurturing act. "For me, cooking has healed many wounds and opened many doors." Her fresh and simple cooking is influenced by her Brazilian background as well as her many travels around the world. She finds her happy place in the kitchen and behind the lenses of her camera. Rita's recipes and photography can be seen on her blog Pink Bites.

 

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