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Coconut Mousse Recipe - Special Ingredients

Coconut Mousse Recipe

Impress your customers or guests with this special exquisite dessert recipe as demonstrated by the worlds most leading molecular chefs.

Archiviato in: Carrageenan Iota, Carrageenan Kappa, Espumas, Molecular Gastronomy, Mousse, Vegan

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Coconut Mousse Recipe

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Categorie

Molecular Gastronomy

Cuisine

Molecular Gastronomy Dessert

Autore:

Special Ingredients

Servizio

4

Tempo di preparazione

20 minuti

Tempo di cottura

10 minuti

Impress your customers or guests with this special exquisite desert as demonstrated by the worlds most leading molecular chefs.

Coconut Mousse Recipe Using Special Ingredients Carrageenan Kappa and Iota

Ingredienti

Ingredients

400g Coconut Milk
200g Caster Sugar
1.5g Salt
3g Special Ingredients Carrageenan Kappa
1.8g Special Ingredients Carrageenan Iota

Equipment

Special Ingredients Cream Whipper
Food Blender

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Indicazioni

Mix all the ingredients together in a pan and bring to a simmer whilst whisking.
Simmer the mixture for 3 minutes then pour the liquid out into a container to set.
Once set blend the Coconut Gel to a smooth, silky puree.
Place the puree in a cream whipper and charge with nitrous oxide.
Dispense the finished mousse from the whipper when ready to serve.
We served this with cherry puree, dark chocolate and freeze dried cherry.

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