Ingredients
Coconut mousse
- 1 pack of gelatin
- ¼ cup of cold water
- 200 ml 35% cooking cream
- 80 g mascarpone
- 80 g powdered sugar
- 120 ml coconut milk
- Brownies (see recipe)
Instructions
- The day before or at least 6 hours in advance, start by making the coconut mousse: use the thinkkitchen Odyssey Stand Mixer to whip the 35% cooking cream and mascarpone in a very cold thinkkitchen Orion Mixing Bowl, gradually adding the powdered sugar. Chill in the refrigerator while you prepare the rest.
- Bloom the gelatin pack in ¼ cup of cold water.
- Heat the coconut milk in the Remy Olivier Total Clad Sauce Pan. When it’s warm, remove from heat and add the blooming gelatin. Let it cool slightly, then gently fold it into the whipped cream using a spatula.
- Pour the mousse into the thinkkitchen Silicone Ice Ball Mould, adding a teaspoon of spread halfway, then cover and smooth it with a spatula. Place it in the freezer for at least 6 hours.
- Make the brownies (see recipe p.50).
- Remove the domes from the molds and place them on the brownies cut in circle. Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.