Avocado Mousse with Coconut Avocado Mousse with Coconut

Name: Avocado Mousse with Coconut Avocado Mousse with Coconut
Yield: 8
Ingredients: 4 cups cooked and mashed avocado; 1 cup coconut milk; 3/4 cup sugar; 1/3 cup water; 1/2 teaspoon cinnamon; 4 egg whites beaten to stiff peaks; 1 envelope unflavored gelatin; A pinch of salt; Cream; 1 cup heavy cream; 1/2 cup coconut milk; 1/3 cup sugar; Accessories; English muffin tin, 28 x 11cmPaper butter wrapper

1
4 cups cooked and mashed avocado
2
1 cup coconut milk
3
3/4 cup sugar
4
1/3 cup water
5
1/2 teaspoon cinnamon
6
4 egg whites beaten to stiff peaks
7
1 envelope unflavored gelatin
8
A pinch of salt
9
Cream
10
1 cup heavy cream
11
1/2 cup coconut milk
12
1/3 cup sugar
13
Accessories
14
English muffin tin, 28 x 11cmPaper butter wrapper

Ingredients

1
4 cups cooked and mashed avocado
2
1 cup coconut milk
3
3/4 cup sugar
4
1/3 cup water
5
1/2 teaspoon cinnamon
6
4 egg whites beaten to stiff peaks
7
1 envelope unflavored gelatin
8
A pinch of salt
9
Cream
10
1 cup heavy cream
11
1/2 cup coconut milk
12
1/3 cup sugar
13
Accessories
14
English muffin tin, 28 x 11cmPaper butter wrapper

Directions

1
1
2
Place the water in a refrigerator and sprinkle the gelatin on top
3
Leave to rest for five minutes then heat over low heat, whisking constantly until the gelatin dissolves
4
2
5
In a blender, blend all ingredients except egg whites until smooth
6
3
7
Add the beaten egg whites and mix gently to obtain an airy mousse
8
4
9
Pour into a prepared mold lined with oil and the bottom wrapped in paper butter wrapper
10
Chill in the refrigerator for at least six hours
11
Cream of Coconut
12
Blend the heavy cream, coconut milk, and sugar until slightly thickened
13
Chill in the refrigerator for one hour
14
Unmold the mousse and serve with the coconut cream.