Reed avocado mousse with bitter cocoa, orange blossom honey and chopped pistachios

Ingredients for 4 people: 2 ripe Reed avocados, 3 tablespoons of bitter cocoa powder, 3 tablespoons of orange blossom honey (or acacia), 4 tablespoons of plant-based milk (almond or coconut), 1 teaspoon of vanilla extract, Bronte pistachio grains to taste, a pinch of salt.

Procedure: Scoop out the avocado pulp and place it in a blender along with the cocoa, honey, plant-based milk, vanilla, and a pinch of salt. Blend on high speed for 2-3 minutes until completely smooth and velvety. Taste and adjust the sweetness with more honey if necessary. Divide the mousse into 4 glasses or bowls, cover with plastic wrap, and refrigerate for at least 30 minutes. Before serving, sprinkle with chopped Bronte pistachios. Keep refrigerated for up to 24 hours.

Recommended variety: Reed — its abundant, very creamy pulp is perfect for dessert, and the delicate flavor doesn't overpower the cocoa.