- Hey guys. - All right.
- I'm here with Lily from Kale & Caramel.
- Hi.
- So happy to have her in the house,
and, we're making a vegan raspberry mousse
with pistachio shortbread cookies.
- [Lily] So excited.
- I am very excited because I love coconut cream
and this has coconut cream in it.
- Yeah, and I kinda knew that,
and so I was like, "Hey John,
"how about some coconut and cream mousse?"
- She knew.
- I knew.
- She knew the way to my heart is coconuts,
and what else?
- Coconuts,
anything creamy, right?
- And papaya.
- Papaya.
- You know I love papaya too.
- Oh my gosh, I love papaya.
You're making me miss,
I'm from Hawaii, and now I miss home.
- I know.
I miss Hawaii too but I'm not from there.
- It's okay, you can also miss it.
It's allowed.
- Thank you. - Yeah.
- So the first step is we're gonna, what?
Cut some pistachios up?
- Yeah, I think we're gonna make the shortbread,
get it in the oven.
- I'm not gonna be as speedy about this
'cause literally your fingernails are like butter to it.
- [Lily] I'm hiding them.
(John laughs)
From you.
I'm hiding my hands from you.
- [John] You could also do this in a food processor
if you wanted to as well.
I kind of like the different
different sizes you get from hand chopping.
- [Lily] Yeah.
- [John] I'm all about texture.
- Especially in a shortbread cookie
you get that like really crumbly,
nice like buttery denseness.
- That's like the best part.
- In this case from coconut oil.
- So, this is a cup and tablespoon of
delicious coconut oil.
- Yeah, it's raw virgin coconut oil.
- [John] So then we're gonna put this into our bowl.
- [Lily] Let's give it a little mix,
and then--
- [John] We'll see where it's at.
- We'll see where it's at.
It's pretty smooth,
but we wanna avoid having too many clumps.
- [John] I'm just gonna sift this in here.
- [Lily] I'll Vanna White your powdered sugar.
- [John] Hmm thank you.
- [Lily] All right.
- So let's give this a mix for like...
until it's creamed up.
- Until it's-- - So speed it up.
- Yeah totally creamed.
Zip.
- Okay, nice and snowy white,
and now what? - Perfect.
So now we are going to whisk together our dry ingredients.
- Okay.
Two cups of all purpose flour.
- Two cups of all purpose flour,
a fourth teaspoon of cardamom,
a half teaspoon of sea salt,
and we're just gonna whisk that together.
So you just wanna make sure
there aren't any clumps of the spices left,
as you whisk your ingredients
dry ingredients together.
- I can tell, based on your whisking,
that you're not a Virgo.
(laughs)
- I am a Virgo.
- Oh my god.
- That's hilarious. - Nevermind then.
Nevermind.
I should have said I could tell
because you were doing-- - Are you a Virgo?
- I am.
I'm like a triple Virgo.
- That's so funny.
- Actually I'm a double Virgo
with something else rising.
- Wait, why did you think I was not a Virgo?
- I don't know.
You were whisking,
you were doing like a fair whisking,
but it just seemed like it wasn't a really
systematic whisk.
- What's interesting is,
which I feel like is the flip side of the coin of Virgoness,
is I was concerned about--
- Oh, making a mess. - Yes.
(laughs)
- It was like on the low side. - Yeah.
- It's like a medium-small bowl.
(laughs) - Yeah.
So...
- Okay, back to this.
Scrape that bowl down,
smells delicious.
- [Lily] And then,
here let me hold this for you.
- [John] Thank you.
- [Lily] You're welcome.
- This is like such a tender cookie, I love it.
- Yes. - I feel the love already.
- It's a little bit tricky,
at a certain point because
we don't wanna overwork the flour,
- Right.
- I would actually suggest either dumping it out
and starting to knead it,
or just truly getting your hands in there.
'Cause what's gonna happen is the
coconut oil is gonna respond to the warmth of our hands,
- [John] Right.
- [Lily] And that's good,
we want it to soften up a little bit
and absorb a little bit more of the dry ingredients.
- Ooo I love this.
I love the texture.
- Do you? - Yeah,
I really like being tactile in the kitchen
to be honest because
you don't get to do that in real life.
- Absolutely.
- It's like a moment of reflection,
- Yes.
- It's kind of meditative,
and you're really focusing on one thing.
- The "Kale & Caramel" tagline is,
"Food for all five senses."
- I love that. - Yes.
- Lily has an amazing cookbook
which has like the most beautiful photography by the way.
And...
- Thank you. - Also delicious recipes.
We're adding in a quarter of a cup of chopped pistachios,
beautiful color.
- [Lily] Let me get my hands in here.
- [John] Yeah, you get your hands in there now.
- Oh, feels so good. - I know.
- It feels amazing. - It's really pleasant.
- Yeah.
So, this will be your tactile therapy for the day.
- Mhm...
Oh my god I just tasted the dough.
I eat raw dough all the time.
- Yeah, and this you don't
have to worry about at all.
- I don't worry about anything.
- How's it taste?
- Great.
- [Lily] Oh, smells so good.
- [John] It really does.
- All right,
so this can essentially just get formed into
a nice disk,
we're going to bring it together,
wrap it in plastic wrap,
or maybe like a
half inch disk about?
- [John] Do I give it like a roll?
- [Lily] And we can roll it out.
Mhmm.
And then let your rolling pin
do some of the remainder of the work for you.
- [John] I love the colors.
- [Lily] So pretty. - [John] It's really pretty.
It's really pretty Lily.
- [Lily] Yay.
- We chilled our dough for like 10 minutes,
now it's just the right consistency,
not too hard, not too soft.
- Yeah, super like dense, but pliant.
- Hmm I love that.
So we're just gonna roll it out, a little bit,
and I just used another sheet of parchment paper
so it doesn't stick. - [Lily] Love that trick.
- [John] You can use plastic too, that works.
- And then we are going to cut
our cookies into three different sized circles,
which we are doing
because we are feeling fanciful and whimsical,
but you could choose any size you like.
- [John] Yeah, we're generally whimsical so--
- [Lily] Yes.
- So, this is how it is.
Into the oven at 325 for...
- For about 10 minutes I think.
- About 10.
It totally depends on your cookie size though
so tiny cookies will cook up quick,
big ones takes a minute just watch them.
You don't want them to singe.
- Yes, we're gonna keep our eyes on these.
- Eyes peeled.
- Okay so,
we're gonna make a raspberry reduction
to flavor our mousse.
First step though, we're gonna zest a lemon,
we're not gonna use all the zest in the reduction,
but let's just have it for later.
- [Lily] Yeah we'll use it in a few different places.
- Yeah.
Lemon zest done, now we have our little hot plate.
- Perfect.
- And I'm just gonna toss in one container of raspberries.
- [Lily] Great.
- [John] It's already on some heat,
and--
- [Lily] Couple tablespoons of sugar.
- [John] Two tablespoons of sugar.
Pinch of lemon zest.
- Sounds good to me.
- And maybe just a couple drops of water
just to start it off. - [Lily] Yeah.
- Raspberries give you such a beautiful, natural color too
it's amazing. - Yeah.
- It's been a couple seconds,
and this has reduced beautiful beautiful color,
and the consistency's a little bit thicker as well.
- It smells amazing.
- So we're just gonna strain that.
Try not to burn you.
- [Lily] He's trying to burn me over here folks.
- And we're gonna pop this into the freezer to chill
just so it gets nice and cool
and doesn't melt our mousse.
- Yeah, we don't want any melted mousse around here.
- Nope.
So, Lily's gonna break down the coconut cream for me.
- Yes, so we've got two cans here of coconut cream.
They've been refrigerated,
and they've been refrigerated upside down.
- Why is this important?
- Because the fatty cream is going to rise to the top.
- I see.
- So, when we open them,
the liquidy part,
any liquidy part will be on the top
and we can easily just pour it off,
instead of having to like try to scoop out the cream
and then it hitting the liquid after.
- [John] Got it, it makes so much sense,
because you don't want the liquid,
you want that cream.
- [Lily] Yes, you just want the cream.
So this allows the cream to rise, and yeah.
You get the idea. - Perfect.
Looks like it's rocks.
It's gonna whip up into a beautiful mousse.
- Yes it is.
- [John] And one quarter cup of confectioner sugar.
- Perfect.
Okay, and I'm gonna pour in...
You can kinda, I don't know
it's like however much vanilla you want right?
I'm gonna say about half a teaspoon.
- How much zest?
- A teaspoon or so.
One to two teaspoons.
Again, you can sort of choose you pick.
That's good.
- Let's give it a whisk.
I'm gonna lock this.
- Lock it.
- [John] Low, and then kind of come up a bit right?
- Perfect, yeah.
Depending on the quality of
the coconut cream that you're using,
look at how nice that stands up,
and it's already in
like sort of a mousse texture you know?
Which is lovely.
You don't wanna add too much liquid to it water
because as we just saw,
the water will actually-- - Right.
- Separate from
so we're gonna just keep the
raspberry that we add to the bare minimum
whatever we need just for the color.
- That's a good tip.
- Now we're gonna start adding our raspberry reduction
while this is whipping up.
Looks nice. - Beautiful.
- That's a good color, I like that.
- Yeah, lovely.
So we'll throw it in to the fridge,
you don't wanna, you know,
keep it in too long - Right.
- Because otherwise you'll get it back to that
hardened state that we had before.
But a nice 10 minute chill,
15 minute, 20 minute will be fine.
- When you're agitating it with the whisk,
you're applying kinetic energy,
- Yes.
- Which is exchanges heat.
- Yes.
- Into the fridge.
- Perfect.
- We're so close to being in our assembly mode,
but the last step is to mash up some of the raspberries.
- Yeah, so we've got about nine ounces
of raspberries here,
so it's a clamshell plus another half.
- Okay.
- And I'm just going to add about a teaspoon of honey in.
Drizzle that on them, it's so pretty.
And then mash it up with a fork.
- [John] Really simple.
- [Lily] Maybe add a little vanilla.
- [John] Oh yeah?
- [Lily] That might be nice.
- Okay.
So this is rosewater, tell me when.
- Perfect.
- More? - A little more.
Great.
- Okay.
Piping some raspberry mousse in there,
adding in some pistachios,
beautiful raspberries,
- [Lily] And then let's put in some more mousse.
Cookie crumble?
- [John] I will crumble a cookie for you.
- [Lily] Thank you.
- [John] This would actually be really fun for a party
by the way too.
- [Lily] Totally.
- [John] Like a little dessert station set up.
- [Lily] Yes.
(cheerful upbeat music)
- Oh my god it's time to try these out.
- I'm so excited.
- I have no idea how it's gonna taste.
Amazing I hope.
- Do I just eat this whole cookie right on the top?
- Maybe eat around the cookie,
it's more for the camera.
- Okay.
Mmm oh my gosh. - Mmm.
I'm happy with all of our choices.
- All those textures.
So good right? - Amazing.
All right,
I hope you enjoyed.
Don't forget to subscribe,
and check out Lily.
She has the best Instagram, Facebook, YouTube, everything,
I'm gonna have a link in the description.
- You're so kind yes,
Kale & Caramel.
- Kale & Caramel.
And also, the cookies are adapted from her cookbook.
- Yes, which we can show you.
- Yeah.
- Here it is.
- "Kale & Caramel."
- "Kale & Caramel,"
recipes for body, heart, and table.
- It's a good book.