Join Riverfront Times Press Club. Because No News is Bad News.

Tuesday, April 29, 2014

Frida's Deli's Raspberry-Chocolate Avocado Mousse, A Guilt-Free Chilled Treat

Posted By on Tue, Apr 29, 2014 at 10:00 AM

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

Avocado mousse flavored with raspberry and chocolate. | Mabel Suen
  • Avocado mousse flavored with raspberry and chocolate. | Mabel Suen

Most desserts serve as guilty pleasures, but not at Frida's Deli (622 North and South Road, 314-727-6500), a healthy-lifestyle restaurant that's both butter free and processed-sugar free. Since opening in July 2012, chef Natasha Kwan has held a firm commitment to offering wholesome, low-glycemic food -- dessert notwithstanding. One particular superfood appears frequently throughout her menu, even in a sweet capacity: Frida's avocado mousse comes out cold in a small bowl, a revitalizing treat to enjoy by the spoonful.

See also: Chef's Choice: Natasha Kwan of Frida's Deli

Kwan modeled the dessert after a favorite Filipino dessert she enjoyed while growing up with her traditional Chinese family in the Midwest -- a mousse primarily made up of avocado, ice and sweetened condensed milk.

"It was a really special dessert in our family. We'd only have it twice a year," she says. "The Chinese don't really eat dessert. The most we'd have is maybe orange slices after dinner."

Frida, the cat (presumably). | Mabel Suen
  • Frida, the cat (presumably). | Mabel Suen

"Avocado, for me, was always used in desserts," she continues. "When I came across guacamole at age seven or eight, I was like, 'What? Avocado is dessert! You don't eat it unless you want it after a meal.' It was then that I learned that Americans more so eat avocado as a savory food.'"

Kwan's take on the mousse from her childhood combines ripe avocado with a small amount of ice, blended to order in a Vitamix until cold and creamy. Patrons can opt for the traditional avocado flavor or pay a small upcharge for high-quality chocolate or raspberry-chocolate additions. Each one gets topped with slivers of unsweetened coconut flakes for texture as well as maple syrup to lend a "buttery" mouthfeel to the already rich fruit.

Frida's avocado mousse receives marks from every category in the menu's legend: It is vegan, raw, gluten-free, soy-free and oil-free. Whether that matters to your diet or not, the mousse serves as a delightfully refreshing end to any meal -- completely guilt-free.

Previously on Sugar High: - India Palace's Gulab Jamun - Melt's "Violet Beauregarde" Waffle - Brevan's Patisserie's "Brendan" - Winslow's Home's Chocolate Cake with Espresso Meringue - La Patisserie Chouquette's Eclair - Black Bear Bakery's Raspberry Oat Bar - Gelateria's London Fog Gelato - 4 Seasons Bakery's German Cheesecake - Libertine's "Candy Bar" - Cleveland-Heath's Old Fashioned Cherry Pie - Schlafly Tap Room and Bottleworks' Sticky Toffee Pudding

We're always looking for some sweet ideas. E-mail the author at mabel.suen@riverfronttimes.com.

Tags: ,

Riverfront Times works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of St. Louis and beyond.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep St. Louis' true free press free.

Read the Digital Print Issue

September 30, 2020

View more issues

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In St. Louis

© 2020 Riverfront Times

Website powered by Foundation