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Desserts
Universal Coconut and Cheese Mousse
A delicate and creamy mousse made with mascarpone, white chocolate, and coconut paste.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix the gelatin with water and let it bloom for 7-10 minutes.
2
Combine the white chocolate, cream, glucose syrup, and coconut paste, then melt them in the microwave.
3
Dissolve the bloomed gelatin in the microwave, whisk it into the chocolate mixture, and let the base cool down to 33-36°C.
4
Whip the heavy cream and mascarpone together, then gently fold them into the chocolate-gelatin mixture.
5
Pour into a prepared 16 cm ring mold and place in the freezer to set.
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