(gluten, dairy, nut and soy free. contains eggs)
This beautiful airy carob mousse recipe is adapted from Quirky Cooking’s blog. If you haven’t checked her out, her recipes are based on the GAPS diet but are wonderfully quirky so can be adapted for the equally challenging dietary requirements of the elimination diet. This recipe has 5 simple ingredients that you may have in your pantry. Intrigued? I’d say you oughta be!
This mousse is super easy to make and only takes a few hours to set in the fridge. Its a beautiful treat that would be perfect for special occasions (birthdays and Christmas etc) but made with pantry ingredients that would be whipped up for dessert during the week. I have experimented and used this mousse recipe to pipe onto my Vanilla Bean Cupcake recipe (will post the recipe soon) for an extra special gluten and dairy free cupcake, suitable for the RPAH elimination diet.
This recipe contains eggs, which we eat literally buckets of every week. I have so much respect for those of you who don’t tolerate eggs…it would make this elimination diet so much harder. I take my hat off to you. I cook a lot with eggs to make sure we are getting lots of protein in our diet, so many of my recipes contain eggs (sorry to those of you who can’t eat eggs). If I do come across ways of substituting eggs or eggless recipes, I shall be sure to include them on the blog. This mousse recipe however is built on eggs, so I wouldn’t recommend any substitutes. I am working on a egg-less, dairy free custard recipe, so stay tuned 🙂
Leave a comment below if you give this recipe a go!
Have a lovely weekend,
- 4 free range eggs, separated, at room temperature^
- 3 tbsp maple syrup (or rice malt syrup)
- 2 tbsp carob powder, sifted
- 2 teaspoons powdered gelatin (I used great lakes gelatin)
- 2 tsp cool water
- ½ cup boiling water
- Pinch of citric acid (optional)
- Carob powder and carob kibble for decorating
- Combine 2 tsp cold water and gelatin in a bowl and stir to form a paste. Add 1/2 boiling water and the carob powder and stir until it dissolves * Place in fridge and allow to cool to room temperature. When the gelatin mixture has cooled, you can proceed with the recipe.
- Place the egg whites in a mixing bowl with a pinch of citric acid and beat on speed 4 (medium) until stiff peaks form (takes about 3 minutes).
- With beaters still going, slowly drizzle in 3 tbsp maple syrup and then add the egg yolks, one at a time. Pause beating between each yolk to scrape down the sides.
- When the gelatin/carob mixture is at room temperature, slowly drizzle into the bowl with the beaters going until combined.
- Pour into little ramekins (I use reusable round plastic tubs with lids from coles) which makes 8 portions, or you can pour into a large container with a lid.
- Pop into the fridge for a 2-3 hours until set (a large container may take longer).
- Sprinkle with carob powder and carob kibble for a fancy treat. Enjoy!