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Monday, July 23, 2012

Peach Mousse - vegan, gluten free, macrobiotic, dessert with sweet deals to boot.

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And...........let's all have a sweet cool treat.

I love peach pie, peach cobbler or crisp but really it's just too hot to turn on the oven.  I thought this delicious fruit mousse might just fit the day better, with a cookie sprinkled on top perhaps for a pie effect.  (try the shortbread cookies from the cookbook, if you have some in your freezer... ;-) )


Peach Mousse

 

5-6 ripe organic peaches
2 C. apple juice/cider
2 T. agar flakes
pinch sea salt
juice of 1 lemon
a bit of cinnamon (optional)
1 heaping tsp. Kudzu dissolved in a little cold water
2 T. organic Hazelnut cream (nut butter and rice syrup may be substituted.

I buy the hazelnut cream from Goldmine Natural Foods 1-800-475-3663.  It comes from Italy and is a blend of hazelnuts and rice syrup.)


Cut the peaches into chunks and add to the apple juice in a saucepan.  Add the agar and stir occasionally over med/high heat.  Careful not to boil over.  Add the sea salt and lemon juice and when the agar has dissolved.  (about 5 minutes) Then add the kudzu while stirring constantly to avoid lumps.  When the mixture comes back up to a vigorous boil remove from heat and let cool.  Then when at least mostly cooled blend in a blender with the hazelnut cream.  Pour into a bowl to fully cool in the fridge or into individual  serving bowls.  Decorate with roasted almond or hazelnut pieces.
If a denser consistency is desired, omit some or all of the lemon or add more agar or both.

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