Ingredients
Serves 4
Method
- To make the almond mousse, place the almond butter, dates, silken tofu, lemon juice, almond milk, tahini and a pinch of salt in a food processor and process until combined.
- Heat the apple juice concentrate in a chargrill pan over medium–high heat. Add the prunes, cut side down, then sprinkle with the orange zest and a pinch of salt and grill for 2–3 minutes on each side.
- Heat the pistachios in a saucepan over medium heat and roast, stirring constantly, for 2–3 minutes, until golden brown. Add the maple syrup anda pinch of salt and stir until most of the maple syrup has evaporated.
- Spoon the almond mousse onto small serving plates in neat mounds, then top with two prune halves and sprinkle over the caramelised pistachios.
TIPS:
- You can grill any fruits that are in season. I used prunes but you can also use apricots.
- Freeze the mousse mixture a few hours before it’s needed and blend just before serving. The mousse will turn into delicious ice-cream. This is way better than serving it at room temperature!
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This recipe is an edited extract from Plantbased by Alexander Gershber. Photography by Yannick van Leeuwaarde. Published by Smith Street Books. Distributed by Thames & Hudson Australia |
