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This layered rainbow mousse recipe not only looks impressive but it tastes amazing! Topped with fresh blueberries it’s full of anti oxidants and it’s easy to make in your Vitamix Blender.
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Ingredients
White Mousse Layer
- ½ block organic silken tofu
- 1 Tbsp non-dairy milk (I used rice)
- 1 Tbsp rice malt syrup or two dates
- 1 tsp psyllium husk
- Vanilla extract
- Pinch Himalayan sea salt
Purple Mousse Layer
- ½ block organic silken tofu
- 1 Tbsp non-dairy milk (I used rice)
- 1 Tbsp rice malt syrup or two dates
- 1 tsp psyllium husk
- Vanilla extract
- 1 heaped Tbsp Maqui Powder
- Pinch Himalayan sea salt
Method
- Put all the White Mousse Layer ingredients into the Vitamix container in the order listed and secure the lid.
- Select speed 1, turn the machine on and quickly increase to the highest speed.
- Use the tamper to effectively press the ingredients into the blades whilst processing.
- Blend for 30-45 seconds or until desired consistency is reached.
- Stop the machine, divide the white mousse evenly and spoon into two different serving jars. Place in the fridge to set whilst you make the second layer.
- Put all the Purple Mousse Layer ingredients into the Vitamix container in the order listed and secure the lid.
- Select speed 1, turn the machine on and quickly increase to the highest speed.
- Use the tamper to effectively press the ingredients into the blades whilst processing.
- Blend for 30-45 seconds or until desired consistency is reached.
- Stop the machine, divide the purple mousse evenly and spoon into your two different serving jars on top of the white mousse layer. Place in the fridge to set for about an hour.
- Garnish with whatever colourful creations you like and enjoy!
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Equipment
- Vitamix Blender
- Mason Jars
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Makes
400ml
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Serves
2
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Overall
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