Mousse has been a dessert integrated into gastronomy since the 19th century. King Louis XVI was even an unconditional fan of mousse which was first made in chocolate by his talented cook, the Swiss Charles Fazi. Subsequently, the term mousse will evolve in its definition as in its ingredients. Originally, the foam of the egg white was decisive, today it is more the soft texture of the cream that defines a mousse. There are various flavors of mousses, such as coconut mousse, Martinique's flagship fruit.
For 6 servings:
- 350 gr of coconut milk
- 350 gr of whipping cream
- 4 gelatin sheets
- 60 gr of sugar
- 25 gr of grated coconut
- Drain the gelatin and melt it in the hot but not boiled milk.
- Stir the mixture with a whisk until the gelatin has dissolved.
- Incorporate the grated coconut, then the sugar.
- Turn off the heat and let cool, stirring occasionally.
- Place the whipping cream in the freezer (at least 10 minutes, until it is very cold.
- Briskly whip the whipping cream.
- Add to the now cooled coconut cream.
- Pour the frothy mixture into 6 ramekins and place them in the fridge for at least 2 hours.
- When the mixture is cool you can serve.