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October 28, 2011

White Chocolate - Cranberry Mousse Parfait

A hint of white chocolate, delicately placed between  layers of a light cranberry mousse.  If you don't have Irish moss paste, you can try increasing the amount of ground chia, but the consistency may not be as silky. Another option would be to use young Thai coconut water and meat in place of the filtered water. MMM..

Note: the white chocolate mixture hardens and forms a lovely thin shell.. 


White Chocolate - Cranberry Mousse Parfait
1/4 cup cashews (soaked 2 hours)
1 cup cranberries ( frozen or fresh)
3/4 cup water
1/4 cup Irish moss paste (optional - or add 2 Tbs ground chia)
2 Tbs ground chia, white
3 Tbs agave (or honey)
1/2 tsp sunflower lecithin (optional emulsifier)
1 1/2 Tbs lime juice
1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla Extract)
pinch sea salt
2 Tbs melted cacao butter
1 tsp melted coconut oil
1 tsp agave or maple syrup
2 drops *Medicine Flower White Chocolate Extract

Preparation
Blend cashews, cranberries and water until creamy. Add Irish moss paste and blend.

Add and blend ground chia, agave, lecithin, lime juice, vanilla extract, and salt. Refrigerate for 30 minutes.

Place metal bowl over another smaller metal bowl filled with hot water and melt coconut oil and cacao butter.  Stir in agave and white chocolate flavored extract.  (If it hardens, place over warm water again  to melt)

Fill 4 parfait glasses 1/3 of the way with cranberry mixture. Gently spoon about 2 tsp of white chocolate mixture over mousse and use a toothpick to swirl the top of the chocolate into the cranberry mousse. Refrigerate for 15 minutes or so.

Spoon in another 1/3 of cranberry mousse and top with white chocolate. Refrigerate 15 min. Top with white chocolate and gently swirl.  Refrigerate for several hours and serve.

*Mention Rawfully Tempting in the Shipping Comments and Medicine Flower will include a Special Bonus Sample with your order. Want to try a new flavor or product? Let them know and they will try to accommodate you.

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