I love roasted pine nuts. They add subtle flavors to salads and it’s a ‘must’ for pesto. I use grounded pine nuts when I make rice porridge and it also garnishes Korean drinks.
But make a mousse with it?
Well, why not? We bake with nuts all the time so pine nuts shouldn’t be an exception!
Pin Nuts are actually seeds from certain pine trees. All pine trees produce seeds but only about 20% of them produce seeds big enough to be harvested. Pine nuts are a delicacy in many cultures and are nutritious. They’ve been known to suppress appetite, boost energy, good for lowering LDL, are great antioxidants, and high in manganese.
Pine nuts have low glycemic index to begin with but with no added refined sugar, this recipe is practically sugar-free. It’s also dairy and grain free so it’s great for anyone who has a special diet needs. It does need eggs but other than that, it’s practically allergen free.
You can bake this recipe in the oven if you don’t have Instant pot. Be aware that the consistency is a bit cake-y. When you bake it, you don’t have to refrigerate it overnight to get it firmed up but if you use Instant Pot or a pressure cooker, you do have to refrigerate it overnight.
So plan ahead and make it today so you can serve it tomorrow!
Pine Nut Honey Mousse (Dairy, Grain, & Sugar Free)
Pine Nut Honey Mousse (Dairy free, Gluten Free, and Sugar Free)
- Spring form pan OR round heat proof casserole dish
- 1 C of water
- 2 Large Eggs
- 1 1/4 C organic pine nuts
- 1 1/4 C coconut cream
- 1/2 C honey
- 1 tbsp coconut oil
- Chocolate Ganache Topping Optional
- Using a paper towel, coat the inside of the pan with coconut oil.
- Line the bottom and sides of the pan with parchment paper and set aside.
- Put the pine nuts, eggs, cream, and honey into a blender and mix, scraping down the sides as needed, until completely smooth.
- Pour the mixture into the pan.
- Pour 1 C of water into the Instant Pot and place the trivet inside.
- Place the pan on top of the trivet and close the lid tightly.
- Make sure the vent valve is closed and press "Manual" at HIGH for 25 minutes.
- When the timer ends, naturally pressure release (NPR)
- Open the lid and carefully lift the trivet and place the pan on a cooling rack for 30-45 minutes.
- When cooled, invert the pan onto a platter, carefully lift out the parchment paper from the side.
- Invert it again onto another platter, loosely cover and refrigerate overnight.
- If you are using chocolate ganache topping, you can make it before serving, let it cool a little and top the Pine Nuts Mousse and serve immediately.
- Alternatively, you can top with crème fraiche and roasted pine nuts!
- Preheat the oven to 250.
- For baking, use a 9" round cake pan and prepare in the same way as Instant Pot.
- Put the eggs, cream, and honey in a blender and mix, scraping down the sides as needed, until completely smooth.
- Pour the mixture into the prepared cake pan.
- Bake for about 50 minutes until a toothpick inserted into the center comes out clean.
- Follow the same instructions for cooling and preparing as Instant Pot above.