Ingredients:

  • 3 large ripe Haas avocados (chilled, pitted, and peeled)
  • 0.5 cup fresh lime juice
  • 2 tbsp lime zest
  • 0.125 tsp flaky sea salt
  • 0.5 cup Grade A maple syrup
  • 1 tsp pure vanilla bean paste
  • 0.25 cup fresh mint leaves (packed, stems removed)
  • 2 tbsp full-fat coconut milk

Instructions:

  1. Prepare the citrus. Zest the limes using a microplane until you have 2 tablespoons, then juice them to obtain 1/2 cup of fresh juice. Note: Zesting first is much easier than zesting a squeezed lime.
  2. Prep the avocados. Scoop the chilled avocado flesh into a high speed blender carafe. until all the green fruit is removed from the skins.
  3. Combine the base. Add the lime juice, maple syrup, vanilla bean paste, sea salt, and half of the fresh mint leaves to the blender.
  4. Initiate the blend. Start the blender on low speed to break down the avocado solids. Note: This prevents the blades from spinning fruitlessly through air pockets.
  5. Achieve the emulsion. Increase the blender to high velocity for 60 seconds until a polished, jade green emulsion is formed.
  6. Incorporate the milk. Pulse in the 2 tablespoons of full fat coconut milk briefly. until the mixture looks slightly lighter and aerated.
  7. Final herb prep. Finely mince the remaining mint leaves by hand on a cutting board.
  8. Fold by hand. Remove the carafe from the base and fold the minced mint into the mousse by hand using a spatula.
  9. Portion the dessert. Transfer the mousse into individual ramekins or small bowls.
  10. Set the texture. Chill in the refrigerator for at least 1 hour until the mousse feels firm and velvety to the touch.