Rainbow Mousse Dessert

1. Prepare the springform by aligning the parchment with baking paper. Cover the borders (inside) of the springform with a light oil such as a macadamia, hazelnut, grape, or sunflower oil. Set aside.

ALMOND LAYER MOUSSE

2. Pour almond mousse ingredients in the blender, except for 1/3 water and 2 tablespoons of agar, and blend.

3. Heat on low 1/3 water and agar, stirring frequently for about 2-3 minutes. Pour the agar mixture into the almond mixture in the blender.

4. Take springform from the freezer/fridge and pour the almond mixture in the springform forming the first layer of the mousse.

5. Spread the almond mixture evenly. The mixture should be runny but not liquid. It should be thick. Place the spring form in the freezer for 10 minutes. You can place it in the fridge but it would require it to be longer there (about 20 minutes).

PINEAPPLE LAYER MOUSSE

6. Pour pineapple mousse ingredients in the blender, except for 1/4 water and 1 tablespoons of agar, and blend.

7. Heat on low 1/4 water and agar, stirring frequently for about 2-3 minutes. Pour the agar mixture into the pineapple mixture in the blender.

8. Take springform from the freezer/fridge, and pour the pineapple mixture on top of the almond mousse layer.

9. Spread the pineapple mixture evenly. The mixture should be runny but not liquid. It should be thick. Place the springform in the freezer for 10 minutes (allow to set). You can place it in the fridge but it would require it to be longer there (about 20 minutes).

STRAWBERRY LAYER MOUSSE

10. Pour strawberry mousse ingredients in the blender, except for 1/3 water and 2 tablespoons of agar, and blend.

11. Heat on low 1/3 water and agar, stirring frequently for about 2-3 minutes. Pour the agar mixture into the strawberry mixture in the blender.

12. Take springform from the freezer/fridge, and pour the strawberry mixture on top of the pineapple mousse layer. Spread the strawberry mixture evenly. The mixture should be runny but not liquid. It should be thick. Place the spring form in the freezer for 10 minutes (allow to set). You can place it in the fridge but it would require it to be longer there (about 20 minutes).

PAPAYA LAYER MOUSSE

13. Pour papaya mousse ingredients in the blender, except for 1/3 water and 2 tablespoons of agar, and blend.

14. Heat on low 1/3 water and agar, stirring frequently for about 2-3 minutes. Pour the agar mixture into the papaya mixture in the blender.

15. Take springform from the freezer/fridge, and pour the papaya mixture on top of the strawberry mousse layer. Spread the papaya mixture evenly. The mixture should be runny but not liquid. It should be thick.

TOPPING

16. Cover top of mousse (papaya layer) with topping ingredients (first the coconut and then the cinnamon).

FINISHING UP

17. Place the mousse dessert in the freezer for 45 minutes (allow to set). It won’t freeze. After 45 minutes, remove it from the freezer and place it in the fridge. Allow it to chill and set for several hours.

18. Before serving, remove the parchment (bottom) of the spring form carefully. Check that the mousse has not sticked to the borders of the form. If it has sticked, you can make it loose with a rubber batter spatula first. Slide it into desired pieces and enjoy it!