Sunlit Citrus Coconut Mousse

Allergens

Eggs, Dairy

Ingredients

• 1. 3 large oranges 2. 1 lime 3. 1 lemon 4. 1 1/2 cups coconut cream 5. 6 large eggs, separated 6. 1/2 cup raw honey 7. 1 tablespoon vanilla extract 8. Pinch of salt

Instructions

1. Begin by zesting and juicing the oranges, lime, and lemon. In a large bowl, combine the citrus zests and juices with the coconut cream, raw honey, and vanilla extract. Stir until well combined.
2. Separate the egg whites from the yolks. Add the egg yolks to the citrus coconut mixture and mix thoroughly.
3. In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
4. Gently fold the beaten egg whites into the citrus coconut mixture, taking care not to deflate them.
5. Pour the mousse into individual serving glasses and refrigerate for at least 2 hours or until set.

Chef’s Insight

The key to this recipe is whipping the egg whites until they form stiff peaks, ensuring a light and airy mousse texture.

Notes

This recipe is best enjoyed chilled.