Pine Nuts Honey Mousse
Seven Ingredients or Less
Chocolate Ganache Topping
Using a paper towel, coat the inside of a springform cake pan or oven proof casserole pan with coconut oil.
Line the bottom and sides of the pan with parchment paper and set aside.
Put the eggs, cream, and honey into a blender and mix, scraping down the sides as needed, until completely smooth. Pour the mixture into the pan.
of water into the Instant Pot and place the trivet inside. Place the pan on top of the trivet and close the lid tightly.
Press Manual and adjust time to 25 minutes pressure cooking. When the timer ends, let pressure naturally release.
Open the lid and carefully lift out 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 cover the Pine Nuts Mousse and serve immediately.
Alternatively, you can cover with coconut crème fraîche and top with roasted pine nuts! Enjoy!
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