Coconut mousse in a siphon
Make a coconut mousse in a siphon with Special Ingredients kappa carrageenan and iota carrageenan.
Coconut mousse in a siphon
Special Ingredients
4
20 minutes
10 minutes
Molecular Gastronomy Desserts
Molecular Gastronomy
Make a coconut mousse in a siphon with Special Ingredients kappa carrageenan and iota carrageenan.
Ingredients
Ingredients
- 400g coconut milk
- 200g caster sugar
- 1.5g salt
- 3g Special Ingredients kappa carrageenan
- 1.8g Special Ingredients iota carrageenan
Equipment
- Cream siphon
- Blender
Directions
Mix all the ingredients in a small saucepan and bring to a gentle boil, whisking.
Simmer for 3 minutes, then pour into a container and leave to gel.
Once set, blend the gel into a smooth, silky purée.
Transfer to a cream siphon of adequate capacity and charge with nitrous oxide, following the manufacturer's instructions.
Dispense the mousse from the siphon when serving.
Serve with cherry purée, dark chocolate and freeze-dried cherries, as in the suggested presentation.