Strawberry Matcha Mousse
created by Chef Kelly Lowes
This Strawberry Matcha Mousse recipe using Baristas Matcha, is created especially for A Taste for Tea by creative raw food Chef Kelly Lowes, from Raw Gourmet La Vie. (see Kelly’s Bio). Kelly is a strong advocate for health and raw food. Her creations use natural ingredients and at the same time provides an amazing culinary experience. Who says raw food cannot be heavenly good?
1 cup young coconut meat
1/8 tsp. Himalayan sea salt
½ tsp. lemon juice
¼ cup melted coconut oil
¼ tsp. vanilla extract
2 tbsp. agave
1 ½ tsp. Matcha powder (Barista’s Matcha)
10 large ripe organic strawberries
Place the coconut, salt, lemon, vanilla, matcha, and agave into a high-speed blender. Blend until creamy smooth. Turn the blender on low and slowly add in the coconut oil. Blend until evenly distributed. Remove from the blender and place the mousse in an air tight container. Put into the refrigerator for 3 to 4 hours. Remove from the refrigerator and set it on the counter to soften for about ½ hour. Carve one of the strawberries to use for garnish on top or simply leave it whole if you choose.
Take the remaining strawberries and dice them into small pieces. Take a clear decorative large glass and place a 1 inch thick layer of diced strawberries on the bottom of the glass. Take the pastry bag and place flowers around the inside outer edge of the glass forming a layer of mouse. Fill in the flowers in the middle as needed. Repeat the procedure filling until the glass and place the strawberry garnish on the top. Finish the garnish with some mint if desired.
Makes one serving.
Will last 3 to 5 days in the refrigerator.
Created for A Taste For Tea by Chef Kelly Lowes,
Raw Gourmet La Vie, recipe and photos.