John Myers
Contents
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Ingredients
- 275 g White couverture
- 4 Egg yolk
- 175 g Coconut cream
- 50 ml Coconut liqueur
- 500 ml Whipped cream
- 1 packet Frozen raspberries
- 2 sheet Gelatin white
- Desiccated coconut
- Sugar
Instructions
Coconut mousse
- Melt the couverture in a water bath and let it cool down. Whip the cream.
- Beat the 4 egg yolks into the rose and let cool.
- Soak the gelatine in cold water for 5 minutes, then squeeze it out and dissolve it in 50ml warm coconut liqueur. Then add 175g of coconut cream.
- Carefully fold the coconut cream, beaten egg yolks and melted couverture into the cream. Pour the mixture into glasses and place in the refrigerator overnight.
- Defrost the raspberries, then puree them and then strain them through a sieve. Season the raspberry puree with sugar and spread on the coconut mousse the following day.
- Scatter coconut pods on top just before serving.
Nutrition
Serving: 100gCalories: 383kcalCarbohydrates: 22.1gProtein: 6.9gFat: 28.9g
