WEBVTT 00:03.000 --> 00:23.300 Vegan mousse with cashews and matcha. El Granero Integral delights us with the flavor and texture of coconut mousse that is perfectly complemented by the intense and bitter flavor of matcha.. An original recipe from El Granero Integral for coconut mousse with cashews and matcha. really delicious 00:23.300 --> 00:26.370 Prep Time: 35 minutes 00:26.370 --> 00:29.179 Cook Time: 0 minutes 00:29.179 --> 00:32.299 Time spent: 35 minutes 00:32.299 --> 00:34.919 Number of diners: 2 00:34.919 --> 00:37.269 Year Season: Summer 00:37.269 --> 00:40.009 Difficulty: very easy 00:40.009 --> 00:43.059 Type of cuisine: Mediterranean 00:43.059 --> 00:45.769 Dish Category: Dessert 00:45.769 --> 00:47.689 Ingredients 00:47.689 --> 00:52.509 150 gr. raw cashews, soaked in water 00:52.509 --> 00:56.969 30 ml. can of refrigerated coconut milk 00:56.969 --> 01:00.310 30 ml. agave syrup 01:00.310 --> 01:03.289 6 gr. matcha powder 01:03.289 --> 01:06.579 2 ml. vanilla extract 01:06.579 --> 01:09.269 2 gr. of salt 01:09.269 --> 01:12.339 2 gr. almond slices 01:12.339 --> 01:15.919 10 gr. toasted coconut flakes 01:15.919 --> 01:19.059 100 ml. of water 01:19.059 --> 01:22.399 2 gr. of matcha to decorate 01:22.399 --> 01:26.069 6 gr. chopped cashews to decorate 01:26.069 --> 01:27.679 Steps 01:27.679 --> 01:40.899 Soak raw cashews in water for at least 1 hour. Open the can of refrigerated coconut milk and carefully remove the solidified coconut cream that has separated from the liquid. 01:40.899 --> 02:00.939 Place in a large bowl and using a hand blender, blend the soaked cashews, coconut cream, agave syrup, matcha powder, vanilla extract, and salt. blend until smooth and creamy. Divide the mousse among individual serving bowls and refrigerate for at least 30 minutes. 02:00.939 --> 02:08.639 Finally, decorate the mousse with coconut flakes and almond slices. 02:08.639 --> 02:15.839 a recipe by . El Granero Integral. at biopharma dot ES