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

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

Method: Scoop out the avocado flesh and place it in a blender with the cocoa, honey, plant-based milk, vanilla, and pinch of salt. Blend at high speed for 2-3 minutes until completely smooth and velvety. Taste and adjust the sweetness with more honey if necessary. Divide the mousse among 4 glasses or small bowls, cover with plastic wrap, and refrigerate for at least 30 minutes. Before serving, sprinkle with Bronte pistachio pieces. It can be stored in the refrigerator for up to 24 hours.

Recommended variety: Reed — its abundant, very creamy flesh is perfect for desserts, and its delicate flavor does not overpower the cocoa.