Tropical Breeze Mousse

Allergens

Dairy (Heavy Cream)

Ingredients

• 1 cup heavy cream
• 1/2 cup canned coconut milk
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon unflavored gelatin
• 1/3 cup diced fresh pineapple
• 1/3 cup diced fresh mango
• 1/2 teaspoon vanilla extract

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of coconut milk and let it soften for about 5 minutes.
2. In a medium saucepan, combine the remaining coconut milk, heavy cream, sugar, and salt. Heat the mixture on low heat, stirring occasionally, until the sugar has dissolved completely.
3. Once the gelatin has softened, heat the gelatin coconut milk mixture in the microwave for about 15 seconds or until it's liquid. Stir well to ensure there are no lumps.
4. Gradually add the melted gelatin into the saucepan with the cream mixture, stirring constantly. Continue to heat until the mixture starts to steam, but do not let it boil.
5. Remove the saucepan from the heat and let the mixture cool for about 10 minutes. Stir in the vanilla extract.
6. In a blender or food processor, puree the pineapple and mango until smooth.
7. Add the fruit puree into the cooled cream mixture and stir well.
8. Divide the mixture evenly among two individual dessert glasses or cups. Cover with plastic wrap and refrigerate for at least 4 hours, or until the mousse has set.
9. Before serving, garnish each glass with a sprinkle of toasted coconut flakes and a pineapple leaf.

Chef’s Insight

Allow the gelatin to bloom before melting it to ensure a smooth texture in the final product.

Notes

The key to achieving a smooth and velvety texture is to mix the gelatin thoroughly into the liquid before adding it to the cream mixture.