Tuesday, January 22, 2008
Kicking it up a notch
I'm on a citrus kick as of this a.m. I "kicked" off my day with a cilantro lime green smoothie, an embellished version of yesterday's banilla shake (a combination of my favorite greens, cilantro, lime, coconut butter, lucuma, vanilla and bananas; sounds like I'm also into bananas at the moment, but that's nothing new).
While watching Rachael Ray (I know, you were expecting Emeril when you read the title) today (Did you see Ricki Lake? Talk about an amazing transformation. No wonder she's been rumored to be involved with John Mayer), I was reminded of the grapefruit mousse recipe I saw in the latest issue of her magazine (we sometimes have a copy on the lunch-table at work). So, I quickly logged onto her website to see what I could do to (you guessed it) "rawify" this creamy, yet citrusy delight.
Unfortunately, the recipe was no where to be found, so I expanding my search to the rest of the Web. To my surprise, grapefruit mousse is a fairly common dessert. I found a ton of cooked recipes (like this Pink Grapefruit Mousse with Berry Sauce, Frozen Grapefruit Mousse, Easy White Chocolate-Grapefruit Mousse with Chocolate Phyllo, and Ginger and Grapefruit Mousse), but none of them were raw. I'd have to conquer this one myself.
I decided to make my own version combining flavors from both the white chocolate and ginger recipes. Lucky me, I had grapefruits in my fridge, raw cocoa butter in my pantry, and ginger root and leftover young thai coconut meat in my freezer (it actually freezes very well).
Here is what I came up with (I'm doing a much better job now of writing these things down):
Citrus Kicked White Chocolate
with Ginger Mousse
(more like a pudding, but still fits the bill)
1 cup coconut meat
6-8 Tbsp. fresh pink grapefruit juice (I juiced about 1/2 a grapefruit)
1/4 cup agave nectar
1/8 cup raw cocoa butter
1 Tbsp. lucuma powder
1 tsp. vanilla
grated fresh ginger, to taste
dash of sea salt
Blend all ingredients in a high-speed blender until smooth and creamy. Pour into serving glass or bowl, chill and serve.
*Makes two small servings (one for you and one to share), or if you're like me, one large greedy portion.
I topped mine with a few small pieces of grapefruit and some cocoa butter shavings. Enjoy!