Canarian Mousse de Gofio

The star of this traditional dessert on the Canary Islands, a Spanish archipelago located off the northwest coast of Africa, is gofio. It’s generally made using wheat flour but there are gluten-free versions available too, made of toasted corn flour. Unfortunately, you may have to travel the Canary Islands to bring it back home but it will last you for a long time bringing back the memories of the a sunny holiday throughout the whole year. It could be a good reason to start planning your next trip as Canary Islands are quite good for people who are avoiding gluten.

I tried Mousse de Gofio on Gran Canaria a few years before my coeliac disease diagnosis and its unique taste lasted even when visiting the islands after that. I was determined to find gluten-free gofio. And in 2023, we found it in HiperDino in Lanzarote so I am making a general assumption that you can get it in any HiperDino on the archipelago.

And I am glad I did because it is such an interesting and delicious dessert, that’s also very filling.

The mousse is actually pretty easy to make once you have all the ingredients and at least a hand mixer, but you can whip it up with a manual whisk as well, it definitely is worth it. Top it up with your favourite chopped nuts such as almonds or cashews.

Canarian Mousse de Gofio

Course: DessertCuisine: CanarianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Resting time

2

hours 

Calories per serving

320

kcal

The star of this traditional dessert on the Canary Islands is gluten-free gofio made of toasted corn. Mousse de Gofio is a very interesting and delicious dessert, that’s also very filling. Once you try it, it is hard to forget the taste.

Ingredients

• 55g gluten-free gofio flour

• 2 good quality organic eggs

• 300ml double cream

• 75g condensed milk

• 10-15ml milk of choice

• Pinch of fine sea salt

• Optional toppings

• Chopped almonds

• Chopped cashews

Directions

• Separate the egg whites from the yolks and put them in separate bowls.
• Beat the egg yolks and add condensed milk. Mix well.
• Add the gofio and mix until a smooth paste forms. Add the milk and take up the mixture again.
• Whisk the double cream in another bowl until creamy.
• Add the cream slowly to the gofio paste using a spatula and fold about 6-8 times until somewhat mixed but not entirely.
• Go back to the egg whites and whisk with a pinch of fine sea salt until soft peaks are formed.
• Add the gofio mixture to the egg whites and again, mix with folding movements, not too many times but until somewhat mixed.
• Put the gofio in dessert dishes or other small containers, top with nuts and cover. Let them rest in the fridge at least 2 hours to take in more flavour and consistency.

Notes

• Add some banana slices and crumble your favourite biscuits on top of the mouse before serving for even extra flavour. Enjoy!

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