What the hippies had for dessert (before they realized chocolate was healthy) and, boy, did this one hit

After decades of owning and using Julie Jordan’s Cabbage Town Cafe Cookbook, I finally got around to trying this recipe. You know how you stick a little something between the pages to indicate interest? Or maybe you dog-ear the page? This recipe had both a little slip of paper and a dog-ear.

Another decade or two could have passed, but one day I was struck by how appropriate this dessert would be for making with my 11-year-old grandson. Easy and almost instant! Did I mention delish? All that.

The mousse is quite rich and satisfying. With the whipped cream and fruit added, you could serve eight people with the recipe below. Plan to use small dessert dishes to make it appear you are serving larger amounts than you actually are. Trust me. This is sound advice. It is that rich.

For the uneducated palate, ie: children who did not grow up part of the hippy generation, it is important they understand that carob is NOT chocolate. Carob is its own special experience. Carob is carob. Do not try to pass it off as chocolate. End of soap-box!

Carob Mousse Ingredients

• 1/2 cup plus 2 tablespoons runny honey
• 1/2 cup carob powder
• 1 teaspoon vanilla
• 2 cups ricotta
• 2 cups heavy cream (some for the mousse, the rest for whipping)
• Grated zest of 1/2 an orange
• 2-3 tablespoon runny honey to sweeten the whipped cream

Carob Mousse Steps

1. If your honey is not runny, warm it just a bit in a small saucepan over low heat. Don’t cook it. Just warm it to the runny stage and remove from the heat.
2. Stir the carob powder into the honey until the mixture is smooth. Pour it into a blender or food processor.
3. Add the vanilla, ricotta, and a half cup of the cream.
4. Blend until smooth. Check the consistency. It should be mousse-like. If too thick, add more cream a tablespoon at a time, blending well between tablespoons.
5. When the consistency is right, spoon the mousse into serving dishes and place in the refrigerator to chill for a couple of hours. The mousse will stiffen as it chills.
6. Before serving, whip the cream with some orange zest and sweeten it with honey. The orange and honey flavors complement the carob beautifully.
7. Garnish the desserts with fresh fruit. Orange segments, any berry or pear will do. We have pictured strawberries and blue berries. The blueberry-topped dessert has pomegranate molasses drizzle over it. That flavor combination was superb!