Coconut mousse in a siphon
Make a coconut mousse in a siphon with Special Ingredients kappa carrageenan and iota carrageenan.
Ingredients used in this recipe
Coconut mousse in a siphon
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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
Products used in this recipe
Method
- 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.