© 2017 Green Kitchen Stories 7-minute_fruit_parfait_01

Swirled Mousse Jars + US book events

So, David and I had a full evening without the kids last weekend (we still had the baby to look after but that is basically like holiday for us). Our grand plan was to go out for dinner at a busy Swedish/Japanese restaurant which we haven’t been to for years. Then rent a proper Hollywood movie and watch it in the couch (instead of the usual watching-half-a-tv-series-on-the-phone-while-the-kids-are-sleeping-on-top-of-us-mode) while eating a yummy dessert. It turns out that the food at that restaurant wasn’t as good as we remembered it and the movie was the worst catastrophe movie we have ever seen. Dessert was however right on point. Our first intention was to buy ice cream but we both felt slightly nauseous after dinner so David said he would improvise and make something fresh instead. These jars took 10 minutes to prepare (which he since then has speeded up to 7), looked pretty, had very few ingredients and tasted super good – creamy and limey with dark chocolate, crunchy nuts and nut butter on top. It’s a dessert that is very nice to keep up your sleeve, so we thought we’d share it with you.

Encouraged by last weeks video, we did a short one of this recipe as well. Press play!

US book events!
And on the subject of being kid-free. David and I (+baby) are coming to the US for the release of our new book there. Yippie! We will be in New York for a couple of days to do some PR and press stuff. We have teamed up with Sur La Table and we’ll be doing a hands-on cooking class there on Sunday 30 April. Get your tickets for the class here! Be aware that there are only a limited amount of seats. We will also have a little mingle, book signing and Q&A at CAP Beauty on Monday May 1st. We would LOVE to meet and chat with as many of you as possible there. We don’t have an RSVP-link for that yet but will let you know as soon as we do.

David will then continue on to the West coast for some more events there. I would have loved to join him but I simply couldn’t handle too many days of work while also looking after the little one + jetlag. And I don’t want to be away from the other kids too long either. Sorry! David is the funny and talented one of us anyway so you should definitely go see him. Although he will probably tell a lot of lies about me – don’t believe him ;) The schedule isn’t entirely ready yet. He will host another Sur La Table cooking class in Los Angeles May 5th. Get your tickets here! There will also be a mingle, book signing an Q&A at Credo Beauty in LA and we will post the link for that asap. We will update soon with more information about a possible event in San Francisco too.

Lots of love!
/Luise

PS. Notice that the baby currently is back on a no-name status – aaargh!

7-minute_fruit_parfait_03

Okay, back to these jars. You might recognize that the base is similar to the Key Lime Mousse in Green Kitchen Travels. The smart thing here is that we use the same base for the top layer as well but with an additional flavor, which makes it really simple and quick. Enjoy!

Super-Quick Swirled Mousse Jars
Serves 2

Note: It’s optimal to use chilled avocados or chilled glasses as you don’t want the bottom layer to be lukewarm. Best advice is to keep ripe avocados in the fridge. Or look for frozen precut avocado, which is becoming increasingly popular in the supermarkets (and often cheaper than buying fresh).

2 avocados
3 lime
6 soft dates, stoned
1 cup / 150 g frozen blackcurrants (or frozen blueberries, raspberries or blackberries) 
1/2 tsp cardamom
1/2 cup / 125 ml yogurt

Topping
1 oz / 20 g dark chocolate

10 almonds
2 dollops nut butter of choice

Cut the avocados in halves, remove the stone, scoop out the flesh and add it to a food processor or blender (a food processor is a little easier as it has a wider base and this is thicker than a smoothie but a blender works if you add a splash of water) along with the juice of 3 lime and 6 soft dates. Mix until creamy, adding a splash of water if needed. Taste and add more lime or dates if needed. Scoop out half of the mousse into 2 jars. Add berries and cardamom to the remaining avocado mousse in the blender and mix again until smooth. Add a few spoons of yogurt to the jars and then add the berry mousse. Use the backside of a spoon to swirl the layers a bit and then top with dark chocolate, almonds and a large dollop of nut butter. Enjoy!

41 Comments

  1. Posted 11 Apr ’17 at 23:13 | #

    Omg, I hope I’ll be able to come to the San Francisco event *_*
    Btw, your videos are always so perfect!

  2. Emma
    Posted 12 Apr ’17 at 00:32 | #

    Brilliant! Love the simplicity of this. Looks so good!!!

  3. Posted 12 Apr ’17 at 01:16 | #

    Looks delicious as always! Please come to San Francisco, I would definitely come see you!

  4. Posted 12 Apr ’17 at 04:07 | #

    These look so beautiful..and YUMMY!Loving the simplicity and wholeness of this recipe. I’m always looking for new ways to use avocados.

  5. Helena
    Posted 12 Apr ’17 at 06:45 | #

    Don’t forget Portland, Oregon which is now the food capital of the US…we’d love to see you here!

  6. Posted 12 Apr ’17 at 10:47 | #

    The perfect spring treat!

  7. Irma
    Posted 12 Apr ’17 at 11:20 | #

    Looks delicious! Could you advise a substitute for the avocado? Since it costs such idiot amounts of water to grow them, I do not like to use them…

  8. Susan Iseman
    Posted 12 Apr ’17 at 11:25 | #

    Gorgeous to look at and surely delicious. If you need recommendations for a “proper” movie, have you seen Hidden Figures or Lion? Both are amazing. Congratulations on your book tour!

  9. Posted 12 Apr ’17 at 12:21 | #

    I’m in love with everything about this recipe and the video is so great!

  10. Posted 12 Apr ’17 at 12:43 | #

    This looks so great, colors really the beauty of the recipe.

  11. Anett
    Posted 12 Apr ’17 at 13:10 | #

    I tried it right away and it’s delicious. Do you think I can make it an evening ahead and take it to work or will the avocado turn brown over night?

    • Posted 12 Apr ’17 at 15:06 | #

      We haven’t tried it but I think it should work. There’s so much lime in there which should help preserve the colour. Also, make sure to use a sealable jar.

  12. Posted 12 Apr ’17 at 22:00 | #

    Sometimes a light and fresh dessert is the best! ;)

  13. Posted 13 Apr ’17 at 00:02 | #

    What a brilliant idea and I bet they tasted great. Here’s wishing you some free time and better restaurant soon.

  14. Posted 13 Apr ’17 at 00:32 | #

    Such beautiful colours GKS! You create the most beautiful smoothie jars, and this is no exception. I need to get my hands on some avocado so I can make a pastel green smoothie for myself…

  15. Posted 13 Apr ’17 at 05:34 | #

    Oh, I will have to try this one. I’ve been making a peanut butter and cacao mouse but not an avocado or berry kind. Delish!
    xx Jenelle
    http://www.inspiringwit.com

  16. Posted 13 Apr ’17 at 23:21 | #

    Just made this without the toppings, just the avocado and berry mousse, and it was delicious. Such a tasty dessert, will definitely make it again when I crave something sweet. And that video was beautiful.

  17. Valeria
    Posted 16 Apr ’17 at 19:39 | #

    Luise that’s nonsense!! afaict you’re just as funny and talented as David, and then some (one pregnancy must be tough, but three! that’s wonder-woman like and worth awing at).

    The desert looks so delicious, and best part yet is no bananas!! hopefully these can bring some color to grey-ish white-ish sthlm after the weather decided it should be winter again… XD

    Hope y’all can settle the lack-of-a-name detail asap.

    All the best! and admiring you just as much even if at times silently and less actively,
    Valeria

  18. Posted 17 Apr ’17 at 02:29 | #

    These colours are amazing.
    Looks delicious! Thanks for sharing :)
    – Nikki Bahan
    http://www.nikkisplate.com

  19. Brian
    Posted 17 Apr ’17 at 07:31 | #

    Hope you make it to SF, would love to attend!

  20. Maud
    Posted 17 Apr ’17 at 10:45 | #

    Any events planned in London? I’d so love to share a class with you ! :)

  21. Posted 18 Apr ’17 at 17:56 | #

    I absolutely adore the colors that are incorporated in these jars! Looks delicious and it’s totally something I would devour in a heartbeat.

    Lisa Favre
    http://marblecrumbs.com

  22. Posted 19 Apr ’17 at 09:21 | #

    Delicious…..I will definitely try this thanks for sharing this wit us.

  23. Posted 23 Apr ’17 at 06:01 | #

    This recipe looks delicious. I need some healthier dessert recipes so I’m definitely going to try this one. Yum.

  24. Callie
    Posted 24 Apr ’17 at 19:42 | #

    This is such a beautiful recipe and presentation! Can I ask where you found your jars featured in this post? Thank you!!

  25. Posted 25 Apr ’17 at 20:11 | #

    Wow, I really want to try it! I don’t think I ever seen frozen avocado anywhere.. any recommendations where to get it ?

    Thanks

    • Posted 27 Apr ’17 at 23:32 | #

      I’m actually not sure if it’s available in the UK but it has become increasingly popular here in Sweden so I can’t see why it wouldn’t be there. Look for it in the freezer section in the supermarket. Usually close to peas, broccoli etc.
      /David

  26. Lilly
    Posted 26 Apr ’17 at 08:07 | #

    Looks delicious, cant wait to try.
    Ps: do the dates need to be stoned, or can I just pit them? (Sorry:))

  27. Posted 26 Apr ’17 at 14:52 | #

    Thank you so much.It looks tatsy.Perfect dish for summer time, i wonna try this for tomorrow !

  28. Posted 28 Apr ’17 at 01:30 | #

    Ooohh these look delicious, the kids will love these (and me). Thanks for sharing!!

  29. Vera
    Posted 4 May ’17 at 14:15 | #

    Hi guys!:) I had been wanting to try this since you first published and, today, I finally did it as breakfast. I’ve cut a bit on the dates and did not top it with the chocolate, because I’m not much of a sweet tooth, and found it delicious and incredibly satisfaying! :) Definitely a good variation! Thanks for sharing these great ideas. :) P.S. – the nut butter works wonderfully here. ;-)

  30. Posted 11 May ’17 at 19:35 | #

    These look amazing – love the colors!

  31. Bri
    Posted 18 May ’17 at 13:29 | #

    In an earlier post, someone asked for nutritional analysis of your recipes. I am adding my voice to that… A claim of “healthy vegetarian” benefits from having the numbers to prove it! Please, and thanks. Maybe try Edamam.com (pit is what the New York Times Cooking app uses)?

  32. Bri
    Posted 18 May ’17 at 19:15 | #

    Treat food indeed! Edamam.com nutritional analysis:

    1,529 Calories / Serving
    Fat 1,111 cal
    Carbs 376 cal
    Protein 42 cal

  33. Corinne
    Posted 22 May ’17 at 01:54 | #

    Remember the total calories need to be divided by the number of serving so per serving is appox 765.

  34. Posted 29 May ’17 at 19:00 | #

    This looks amazing!!

  35. Posted 15 Jun ’17 at 11:55 | #

    Looks amazing. Love the marbling of the colors.

  36. Posted 16 Jun ’17 at 14:44 | #

    This is great. Had it yesterday before working on the vegetable garden and it made me stay ‘hungerless’ for a few hours :)
    Thanks for the wonderful recipes!

  37. Posted 19 Jun ’17 at 10:48 | #

    It such a great combination using avocadoes in it. I’ll definitely give a try. Thanks for sharing.

  38. Posted 26 Sep ’17 at 18:25 | #

    Have made these twice in the last 2 weeks – just sublime! My latest version used mango and blueberries for the berry mousse layer. Lovely combination! These keep really well in the fridge overnight so I make smaller portions – one for today, another for tomorrow!

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