Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Pine Nut Honey Mousse (Dairy free, Gluten Free, and Sugar Free)
Dairy free and gluten free pine nut honey mousse made in the Instant Pot is everything you want in a moist gluten free cake!
Course
Dessert
Cuisine
American
Keyword
Dairy-Free, Gluten-Free
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
30
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
servings
Calories
360
kcal
Author
Karen Lee
Equipment
Pressure Cooker
Heat proof casserole dish
Trivet
Ingredients
1
tablespoon
coconut oil
2
Large Eggs
1 ¼
C
organic pine nuts
1 ¼
C
coconut cream
½
C
honey
1
c
water
Chocolate Ganache Topping
Optional
US Customary
-
Metric
Instructions
INSTANT POT:
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!
OVEN:
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.
Nutrition
Calories:
360
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
30
g
|
Saturated Fat:
14
g
|
Cholesterol:
40
mg
|
Sodium:
18
mg
|
Potassium:
274
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
60
IU
|
Vitamin C:
1.3
mg
|
Calcium:
15
mg
|
Iron:
2.3
mg