Coconut Mousse

Name: Coconut Mousse
Yield: 6
Ingredients: 1 envelope of unflavored gelatin, white; 1/3 cup of water (80 ml); 1/2 cup of sugar (90 g); 2 tablespoons of cornstarch; 1 cup of milk (240 ml); 1 cup of coconut milk (240 ml); 4 egg whites at room temperature; FOR THE SAUCE; 1 cup of sugar (180 g); 1/2 cup of water (120 ml)

1
1 envelope of unflavored gelatin, white
2
1/3 cup of water (80 ml)
3
1/2 cup of sugar (90 g)
4
2 tablespoons of cornstarch
5
1 cup of milk (240 ml)
6
1 cup of coconut milk (240 ml)
7
4 egg whites at room temperature
8
FOR THE SAUCE
9
1 cup of sugar (180 g)
10
1/2 cup of water (120 ml)

Ingredients

1
1 envelope of unflavored gelatin, white
2
1/3 cup of water (80 ml)
3
1/2 cup of sugar (90 g)
4
2 tablespoons of cornstarch
5
1 cup of milk (240 ml)
6
1 cup of coconut milk (240 ml)
7
4 egg whites at room temperature
8
FOR THE SAUCE
9
1 cup of sugar (180 g)
10
1/2 cup of water (120 ml)

Directions

1
In a small heatproof bowl, sprinkle the gelatin over the water and let it sit for 5 minutes. Reserve
2
In a large saucepan, combine the sugar, cornstarch, milk, and coconut milk
3
Bring to a boil, stirring constantly, until thickened
4
Remove from heat and add the gelatin, stirring well to dissolve
5
Let cool, then whip the egg whites until stiff and fold into the cooled coconut mixture
6
Pour into a large bowl or individual serving dishes, cover with plastic wrap and refrigerate for at least 4 hours or until very creamy
7
PREPARE THE SAUCE: In a small saucepan, melt the sugar over low heat, stirring occasionally, until caramelized
8
Gradually add the water, whisking constantly, to form a thick syrup
9
Serve the mousse with the warm sauce on top
10
321 calories per serving