Keto mousse is the quickest way to enjoy a dessert after a good and well-balanced Keto meal! Especially after lunch or dinner, I strongly recommend having a small portion of Keto dessert. There’s no reason to be afraid of destroying the macros! I’ve received numerous question regarding dessert on Keto diet and I must say, by restricting it you’ll cause much more damage than if you carefully plan it and include it after one of your meals. Furthermore, a Keto dessert should have macros which are in harmony with all the principles of the Keto Mediterranean approach to dieting. Keto mousse is the easiest way to enjoy dessert free of guilt.
As the autumn arrived in Europe, and in the southern part it’s quite mild and warm, the inspiration for this Keto mousse came quite naturally. Since my wife covered the history of mousse with the recipe and article about the “ultimate ancestor to all mousse desserts” I thought that it’s the right time to publish this recipe for autumn Keto mousse. We worked on it together and changed it throughout our Ketonisation adventure. In the beginning, the base was our Ketella. (Thank you for naming it, Scott) However, with a mixture of typical Greek spices, it became something totally different. We made our own autumn spice mixture and we’ll be happy to share it with you!
Ancient Greeks on changing the season
Let’s see what Wikipedia says about it:
Of the first, more familiar, triad associated with Aphrodite and Zeus is their origins as emblems of times of life, growth (and the classical three seasons of year):
- Thallo (Θαλλώ, literally “The one who brings blossoms”; or Flora for Romans) or Thalatte was the goddess of spring, buds and blooms, a protector of youth.
- Auxo (Αὐξώ. “Increaser” as in plant growth) or Auxesia was worshipped (alongside Hegemone) in Athens as one of their two Charites, Auxo was the Charis of spring and Hegemone was the Charis of autumn. One of the Horae, and the goddess and personification of the season of summer; she is the protector of vegetation and plants, and growth and fertility.
- Carpo (Καρπώ), Carpho or Xarpo (not to be mistaken with Karpos) was the one who brings food (though Robert Graves in The Greek Myths (1955) translates this name as “withering”) and was in charge of autumn, ripening, and harvesting, as well as guarding the way to Mount Olympus and letting back the clouds surrounding the mountain if one of the gods left. She was an attendant to Persephone, Aphrodite and Hera, and was also associated with Dionysus, Apollo and Pan.
At Athens, two Horae; Thallo (the Hora of spring) and Carpo (the Hora of autumn), also appear in rites of Attica noted by Pausanias in the 2nd century AD. Thallo, Auxo and Carpo are often accompanied by Chione, a daughter of Boreas (the god/personification of the North Wind) and Orithyia/Oreithyia (originally a mortal princess, who was later deifyied as a goddess of cold mountain winds), and the goddess/personification of snow and winter. Along with Chione, Thallo, Auxo and Carpo were a part of the entourage of the goddess of the turn of the seasons, Persephone.
When the fall falls from above
As we can see, for my ancestors, the change of season was extremely important. It had a spiritual, symbolic and emotional meaning. This is quite interesting because the weather in Greece does not change so drastically and suddenly at the end of August. I believe it’s the part of Europe where autumn comes extremely late compared to the rest of the continent. For example, there are people still swimming and sun-bathing in Greek beaches as I am writing this in the mid-October. However, when it finally arrives, autumn is specific and spectacular. Especially in the mountains. Inspired by the colours and aromas of Hora Carpho, we are giving you this spicy yet delicious dessert idea.
Keto Mousse with Autumn Aromas
- 200 g (1 cup) mascarpone organic, free of additives
- 4 tbsp butter preferably goat butter
- 200 g (1 cup) sour cream organic
- 40 g (1,4 oz) cacao butter organic
- 2 tbsp raw cacao organic
- 4 tbsp stevia or monk-fruit blend or according to your sweetener power
- 1/4 tsp sea salt
- 1 tsp Ceylon cinnamon
- 1/2 tsp ground clove
- 1/2 tsp ground star anise
- 1/3 tsp ground ginger
- 1 tsp finely ground vanilla bean Or 1 tbsp vanilla extract
- 1 tsp finely grated lemon zest
- 1 pinch nutmeg
- 4 tsp Ouzo alcohol will evaporate
- 4 tsp sparkling mineral water
- In a deep saucepan, place butter, cacao butter, mascarpone, sour cream, stevia and sea salt. Melt the ingredients over a medium temperature and stir with a whisk.
- When all the ingredients are unified, pour out 1/4 of the mixture in a bowl and return the saucepan to the stove. Add raw cacao powder and stir well to get a smooth emulsion.
- In a smaller saucepan place all the spices and add 4 tbsp of Ouzo and sparkling mineral water. Bring it to a boil and let it simmer for 3 minutes. Alcohol will evaporate.
- Using a thick strainer, pour in this spice mixture to your dark mousse mixture. Stir well and heat it just for another 2 minutes so that it unifies.
- Pour in the dark mousse in 6 small dessert glasses and top with the light mousse.
- Decorate with raw cacao powder, Ceylon cinnamon or any powder spice of your choice!
- Serve it well chilled.