I would call this dessert an eureka moment, for me at least. So let me introduce you to a whole new world of lentil-based desserts. This mousse is composed of three main ingredients - green lentils (mung beans), pistachios and maccha. If this doesn’t shout healthy, I don’t know what does. And we do not compromise on taste here, this mousse is so smooth, creamy and delectable that you will want it more and more. The layer of digestive crumble and juicy strawberries just add to the soft creamy taste of this mousse. This 100% vegan dessert has become one of my favorites now. It does take some time to make it but sometimes it takes little efforts to spoil yourself. For the recipe read below.
Pistachio Mung Bean Mousse
Prep time: 60mins Cook time: 5mins Total time: 1hr 05mins Serves: 6
Ingredients:
Mousse:
100g Mung Beans (dried)
600ml Water
200ml Oats Milk
100g + 120g Caster Sugar
200g Pistachios
6 Teaspoon maccha
3 Tablespoon water
1 Tablespoon vanilla extract
Pinch of salt
Topping:
300g Digestive cookies
400g Fresh Strawberries
½ tablespoon Lemon juice
20g Powdered sugar
25g Margarine
Directions:
There are three steps to making this mousse, first the preparation, then the blending and finally the toppings
Prep:
Soak the Mung beans overnight.
Next day, boil the beans with 600ml water until soft (takes around 30-40mins). Keep an eye on the dirt that accumulates on the top, just scoop it out with a spoon.
Boil until most of the water has been absorbed and you can easily squish the beans between your fingers.
Take the beans off the heat and mix in 100g sugar and let the mixture cool down a bit (until they stop steaming).
On the side roughly chop 100g of pistachios. Toss the chopped pistachios and 120g sugar into a pan and stir them continuously until the sugar melts and coats the pistachios. Cool by transferring the pistachios on to a wide plate or a parchment paper.
In a bowl, whisk the maccha powder and water to a homogenous paste.
Blend:
Blend the sugar-coated pistachios in a food processor/ blender until a smooth paste.
To this paste add warm mung beans, maccha paste, oats milk and vanilla extract. Blend it to a smooth paste. The time varies from blender to blender and also on how warm the beans are.
Toppings:
You can eat the mousse the way it is, but I like to serve it with two additional ingredients.
Digestive crumble: Crumble digestives with your hand and mix with melted margarine
Strawberries: Chop strawberries into small cubes and mix in the powdered sugar and lemon juice
Assemble/Serve:
Scoop in the mousse in cups/glasses of your choice and chill in fridge until time to serve. Top up with a thin layer of crumble followed by tangy strawberries. Optional: sprinkle some chopped pistachios. I love the combination of tangy strawberries with this gentle mousse. And if you have gluten allergy, you can easily skip the digestive part.
Note:
* I prefer to proceed while the beans still warm as they make a smooth mousse that way.
* Taste to check the sweetness to add more sugar if needed and if you want your mousse to be more thicker or thinner in consistency, you can vary that by varying the amount of oat milk.
* When you chill the mouse in fridge a thin skin forms on the top, which is because of the lentils. But it is alright because you will top up with toppings.
Thank you for reading this recipe. I would be happy to hear you experience if you make this dessert.
Enjoy! From Pistachio with Love
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