Coconut Mousse
Prep. : 20 Mins
Cook :
Total Time :
20 Mins
Cuisine : Fusion
Servings :
For The Base:
Homemade Granola- 4 tbsp
Coconut Mousse:
Water – 38 g
Jaggery Powder – 28 g
Grated Coconut – 20 g
Coconut Milk – 76 g
Gelatin Leaf- 6 g
Fresh/Whipping Cream – 260 g
For Garnish:
Empty coconut shell for assembly
Pineapple (small dices) – 100 g
Lemon Juice – 1/4th tsp
Mint Leaves (finely chopped) – a few
-
- In a bowl take ice cold water and soak the gelatin leaf.
- Grind the granola to a coarse powder. In a saucepan, toast the coconut, add the coconut milk, jaggery powder, water and cook till the jaggery dissolves. Ensure that the mixture does not not become too hot.
- Transfer the warm mixture into a bowl and add the gelatin leaf(squeeze all the water out).
- Whip the cream till you get soft peaks and fold the gelatin mixture gently.
- For the assembly, fill the base of the coconut shell with ground granola.
- Then add the mousse till its 3/4th full and chill for at least an hour.
- Garnish the mousse with freshly cut pineapple mixed with chopped mint leaves and lemon juice.
Serve it chilled.
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