Pine Nuts Honey Mousse

By: Dr. Karen Lee

Pine Nuts Honey Mousse
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6 servings, chocolate ganache topping, coconut cream, coconut oil, contributed, cook 25 min, dairy free, dessert, eggs, gluten free, honey, medium, modern, pine nuts, prep 15 min, pressure cook

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 1 tablespoon coconut oil
  • 2 eggs
  • 1 1/4 cup coconut cream
  • 1/2 cup honey
  • 1 1/4 cup pine nuts
  • Chocolate Ganache Topping
Instructions
  • Using a paper towel, coat the inside of a springform cake pan or oven proof casserole pan with coconut oil.
  • Line the bottom and sides of the pan with parchment paper and set aside.
  • Put the eggs, cream, and honey into a blender and mix, scraping down the sides as needed, until completely smooth. Pour the mixture into the pan.
  • Pour 1 cup of water into the Instant Pot and place the trivet inside. Place the pan on top of the trivet and close the lid tightly.
  • Press Manual and adjust time to 25 minutes pressure cooking. When the timer ends, let pressure naturally release.
  • Open the lid and carefully lift out the trivet and place the pan on a cooling rack for 30-45 minutes.
  • When cooled, invert the pan onto a platter, carefully lift out the parchment paper from the side.
  • Invert it again onto another platter, loosely cover and refrigerate overnight.
  • If you are using chocolate ganache topping, you can make it before serving, let it cool a little and cover the Pine Nuts Mousse and serve immediately.
  • Alternatively, you can cover with coconut crème fraîche and top with roasted pine nuts! Enjoy!
Notes
  • Dr. Karen Lee's site:
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