Crunchiest Crackling Pork Belly - from the Tooheys Cooking Handbook
If you haven’t experienced the sheer euphoria that only a mouthful of crisp yet tender pork belly ca...
1/4 cup raw cacao powder
1 large banana, peeled and sliced
200 g avocado flesh
85 g raw honey
35 g young coconut meat
90 g maple syrup
1 Tbs freshly squeezed lime juice
80 g cacao butter, at room temperature
Pinch of salt
1 1/2 cups raspberries
35 g shelled pistachios chopped
Place all of the ingredients, except the cacao butter and salt in a blender until well combined. Add the cacao butter and salt and blend until smooth and emulsified. Spoon into serving glasses, cover and refrigerate for at least a couple of hours or until set.
Scatter the fresh raspberries on top of the mousse and sprinkle with pistachios.
Recipe provided by Post