A wonderfully delicious and airy coconut mousse made with the help of molecular gastronomy and a siphon. Made with Carrageenan
Recipe for coconut mousse
A delicious, light, and airy coconut mousse made using molecular gastronomy and a siphon.
Coconut Mousse
A wonderfully delicious and airy coconut mousse made with the help of molecular gastronomy and a siphon. Made with Carrageenan
Ingredients
- 400 gram Coconut Milk
- 200 gram Sugar
- 1 gram Salt
- 3 gram Special Ingredients Carrageenan Kappa
- 1 gram Special Ingredients Carrageenan Iota
Instructions
Coconut Mousse
- Mix all the ingredients in a pot and heat it while whisking.
- Let the liquid simmer for 3 minutes, then pour it into a container so it can set.
- Once it has set, blend it into a smooth and silky purée.
- Pour the purée into a siphon and add nitrogen.
- Place it in the fridge until you are ready to use it.
- Mix all the ingredients in a pot and heat it while whisking.
- Let the liquid simmer for 3 minutes, then pour it into a container so it can set.
- Once it has set, blend it into a smooth and silky purée.
- Pour the purée into a siphon and add nitrogen.
- Place it in the fridge until you are ready to use it.
- Serve it for example with cherry purée, grated dark chocolate, and freeze-dried cherries.