WATERMELON & MINT MOUSSE (Autoimmune Paleo recipe)
Total time: 60-65 minutes minutes (including setting time)
Servings: 4
Ingredients:
- 700 g (21.5 oz) watermelon (leave some for decoration)
- 250 g (9 fl oz) coconut cream
- 10 g (0.35 oz) fresh mint (leave some for decoration)
- 2 portions of grass-fed gelatine (each portion should be enough to set 570 ml / 19 fl oz liquid)
- 10 servings pure stevia (check container for the equivalent of 1 serving)*
- 150 ml (5.5 fl oz) hot water
*I do not agree that stevia should not be allowed on the AIP protocol. If well tolerated, there is no problem with using it sparingly. Stevia to my knowledge has never been shown to be pro-inflammatory. In fact, stevia is known for regulating glycaemic and insulinaemic responses, and has been shown to be anti-pathogenic, so it is more likely to be anti-inflammatory than pro-inflammatory.
Method:
1. Dilute gelatine in 150 ml of hot (not boiling) water (always put gelatine in water not the other way round).
2. Blend the cream thoroughly with mint and 10 servings of stevia, and mix with 50 ml of diluted gelatine.
3. Divide the creamy mint mixture in half and use one half as the first layer distributing evenly between four dessert bowls.
4. Refrigerate for 15-20 minutes (10 minutes in the freezer).
5. Blend watermelon and the rest of gelatine (spend a few minutes doing that to incorporate as much air into the mix as possible).
6. Distribute the mixture evenly between the four bowls and refrigerate for 15-20 minutes.
7. Gently pour in the rest of the creamy mint mixture to for the third layer and refrigerate for further 15-20 minutes.
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