Pecan Mousse

Name: Pecan Mousse
Yield: 8
Ingredients: 6 egg whites; 8 tablespoons of cornstarch; 1 cup of coconut milk; 1 cup of grated pecans; 500 ml of whipped cream, beaten to a chantilly consistency; 1 envelope of unflavored white gelatin; Additional chopped pecans and cherries for decoration (optional)

1
6 egg whites
2
8 tablespoons of cornstarch
3
1 cup of coconut milk
4
1 cup of grated pecans
5
500 ml of whipped cream, beaten to a chantilly consistency
6
1 envelope of unflavored white gelatin
7
Additional chopped pecans and cherries for decoration (optional)

Ingredients

1
6 egg whites
2
8 tablespoons of cornstarch
3
1 cup of coconut milk
4
1 cup of grated pecans
5
500 ml of whipped cream, beaten to a chantilly consistency
6
1 envelope of unflavored white gelatin
7
Additional chopped pecans and cherries for decoration (optional)

Directions

1
Beat the egg whites until snowy, then add cornstarch and continue beating until meringue-like
2
Mix coconut milk, grated pecans, and additional whipped cream
3
Gently incorporate the chantilly and hydrated gelatin, dissolved according to package instructions
4
Pour into a wet mold with water and refrigerate until firm
5
Unmold and, if desired, sprinkle with chopped pecans and decorate with cherries
6
You can also substitute the pecans with toasted almonds.