Coconut Milk and Lime Mousse with Lime Syrup
I always try to serve desserts that strike a balance to the previous courses. After you eat a very rich meal, nobody wants to finish the dinner with heavy rich dessert. But just a bowl of sorbet or fruit is too boring for a special meal. I created this dessert to satisfy all my selfish desires: somthing a little rich but not heavy, tasty and flavorful but not complicated, refreshing but not boring. It is as light as clouds but rich in flavor.
Yield: 6-8 Servings
- 1 envelope (7g) unflavored powdered gelatine (such as Knox)
- 2 tablespoons water
- 2/3 cup sugar
- 1 can (400 ml) coconut milk
- 4 tablespoons (from 2 juicy limes) lime juice
- 2 teaspoons grated lime zest (from 1 lime)
- 250 ml whipped cream
- lime syrup (recipe follows)
- lime zest from 1 lime (cut into thin strips) for garnish
In a small bowl, combine gelatine and 2 tablespoons water and mix well. Set aside.
Combine coconut milk, sugar and gelatine in a medium sauce pan and cook over medium heat until it melts completely. Feed the mixture through a sieve into a large bowl and let it cool to room temperature.
Once the coconut milk mixture is cool, add lime juice and lime zest and mix well.
Whip cream until soft. Pour a small amount of coconut milk mixture in the whipped cream and gently fold in until it is combined well. Repeat until all the coconut milk mixture is combined with the whipped cream.
Divide the mixture into serving cups of your choice (I use 8 tall shot glasses). Leave at least 3/4 inch from the top for the lime syrup.
Refrigerate at least an hour (preferably more than two hours) or until set.
Before you serve, pour some lime syrup at the top and garnish with lime zest.
Yield: 3/4 cup
- 1/2 cup sugar
- 2 tablespoons lime juice (from 1 lime)
- 1/2 cup minus 2 tablespoons water
In a small sauce pan, combine sugar, lime juice and water over medium heat until it melts.
Let it cool and refrigerate.