1 envelope of 12g of unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
1 cup coconut milk
4 egg whites
1/2 cup grated ginger
1 envelope of 12g of unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
1 cup coconut milk
4 egg whites
1/2 cup grated ginger
Soak the gelatin in cold water and add boiling water
Dissolve well
Add coconut milk and refrigerate until it reaches the consistency of egg whites
Beat the egg whites until fluffy, then mix with grated ginger and dissolved gelatin
Beat at low speed for a few minutes
Pour into a greased mold and refrigerate again
Prepare the mango coulis
Dissolve 4 tablespoons of ginger in water and bring to a boil
Let it thicken slightly
Add 1 ripe mango (150g) that's been pureed in a processor
Mix well and remove from heat
Once cooled, add 1 tablespoon of lemon juice
Assembly
Unmold the coconut mousse and spoon the mango coulis on top
Garnish with hortelá leaves and mango peel pieces.
