John Myers
Coconut – Yoghurt – Mousse …
The perfect coconut – yoghurt – mousse … recipe with a picture and simple step-by-step instructions.
- 1 sheet Gelatin white
- 100 g Natural yogurt 0.1%
- 1 packet Vanilla sugar
- 1 tablespoon Coconut liqueur
- 2 Tablespoon (level) Desiccated coconut
- 1 Protein
- 1 pinch Salt
- 2 Discs Pineapple canned
- 1 Egg yolk
- 1 Tablespoon (level) Sugar
- 2 Tablespoon (level) Desiccated coconut
- Butter
- Soak gelatine in cold water. Mix the yogurt with the vanilla sugar, liqueur and desiccated coconut. Squeeze out the gelatine, dissolve it and stir it into the yoghurt. Refrigerate.
- Beat the egg whites with salt until stiff. When the yogurt mixture begins to gel, fold in. Pour the mousse into glasses and chill for two hours.
- Drain the pineapple. Mix egg yolks with sugar. Pull the pineapple through the egg, roll in the desiccated coconut and bake in hot butter.
- Serve the mousse with the pineapple.
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