John Myers
Contents
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Ingredients
Coconut Tonka Mousse
- 1 Can Unsweetened coconut milk
- 3 tbsp Raw cane sugar
- 4 leaf Gelatin
- 200 g Cream
- Tonka bean abrasion
pomegranate
- 1 Pomegranate
- 1 tbsp Raw cane sugar
- 1 shot Rum
Instructions
Coconut Tonka Mousse
- Put the canned coconut milk in a bowl. Soak the gelatine in cold water. Beat the coconut milk until smooth. Put a third of the coconut milk together with the sugar in a saucepan and heat (do not boil). Then dissolve the squeezed out gelatin in it and stir very, very well. Now add this to the other 2 thirds of the coconut milk and stir well and add some tonka bean zest.
- Whip the cream until stiff, making sure that it is not completely stiff, because then it has its greatest volume and does not taste so buttery. Now add a third of the whipped cream to the coconut milk and stir in well and then carefully fold in the rest of the cream - pour everything into 4 dessert glasses and let sit in the refrigerator for about 3 hours.
pomegranate
- Mix the pomegranate seeds with the rum and sugar and let it steep for a few hours.
finish
- Pour the pomegranate seeds over the coconut mousse and serve.
