For the mousse
1 packet of unflavored white gelatin (12g)
1/4 cup water (60ml)
1 cup sweetened condensed milk (320g)
1 cup heavy cream (240ml)
1 cup coconut milk (240ml)
1/2 teaspoon vanilla extract
For the caramel
1 cup granulated sugar (180g)
For the mousse
1 packet of unflavored white gelatin (12g)
1/4 cup water (60ml)
1 cup sweetened condensed milk (320g)
1 cup heavy cream (240ml)
1 cup coconut milk (240ml)
1/2 teaspoon vanilla extract
For the caramel
1 cup granulated sugar (180g)
Prepare the mousse: sprinkle the gelatin over 1/4 cup of water in a bowl and let it hydrate for a few minutes
Then, place the bowl in a warm water bath, stirring until the gelatin dissolves
Mix in the remaining ingredients and reserve
Prepare the caramel: place the granulated sugar in a saucepan and cook over medium heat until caramelized
Spread the caramel into a 18 cm diameter mold, leaving a small hole in the center
Add the mousse mixture to the mold and refrigerate until firm
Unmold onto a plate and drizzle with any remaining caramel
Serve with the mousse
540 calories per serving
