Wednesday, October 24, 2012

Scraps and Snippets ~ Margaritaville Mojito Mousse ~ Vegan MoFo #18

I set out to create the equivalent to Applebee's Shooters. 

My final Shooter Vegan version of the Key Lime Shooter. 

I've tweaked it a bit to make it more interesting and hopefully flavorful. 

Introducing the Margaritaville Mojito Mousse Dessert. 

Forgive the pictures. In the flurry of activity I'm afraid this one didn't get adequate pictorial coverage. Picture a layered dessert that looks pale and delicious in rows in a glass loaf pan, trifle bowl or individual glass cups. This will also work as a pie.

Pretzel Crust:

1 1/2 Cups crushed pretzels (about three cups of intact pretzels)
1 and 1/2 TBSP powdered sugar
2 TBSP coconut oil 

Blend all together until it sticks together slightly when pressed.

Place half of the crumbs in the serving dishes/pans you will be using. Reserve half for the next layer. 

Lime Cream :

1 silken firm or extra firm tofu (Mori Nu)
2 TBSP arrowroot powder
3 TBSP lime juice
1 and 3/4 Cup powdered sugar

Combine fully in food processor. 

Layer one half the cream over the pretzel crust. Reserve half for the second layer.

Coconut Mint Cream:

1 Can Coconut Milk (this needs to be refrigerated for two days ahead of time and the thick layer needs to be skimmed off and placed in a mixer bowl. You can save the watery layer for smoothies or cooking etc)
Whip the cream
Add 3 TBSP powdered sugar
and 1 to 3 drops of mint flavoring. Start with one. You want the mint to be just a hint unless you really love mint. 

When it is the taste you want and whipped, place 1/2 of the coconut cream over the lime layer. 

Repeat all three layers. 

Refrigerate at least two hours, overnight is better and even a full 24 hours even better.