Image is for illustrative purposes only.
This is a coconut mousse built on a cooked egg yolk custard rather than a plain cream base, which gives it body and a rich, silky mouthfeel without being heavy. Coconut milk powder and full cream milk powder are dissolved in water to make the liquid, so the coconut flavour is clean and concentrated, and a small measure of rum and kirsch lifts it and keeps it from tasting flat.
Set with gelatine and lightened with whipped cream, it holds its shape well in a ring or a mould, which makes it ideal for layered entremet cakes, domes and individual desserts. Pair it with a thin sponge base and a fruit layer such as pineapple, mango or passion fruit, or serve it on its own in glasses with toasted coconut on top.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
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Weight Per Unit: 1847
Number of Units: 1
Unit Size: 24 cm round cake ring, about 5 cm high
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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135 |
4.8 ounces
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Coconut Milk Powder
Coconut milk powder is spray-dried coconut milk sold as a fine white powder. Mixed with warm water it reconstitutes into coconut milk, and it gives a strong, clean coconut flavour without adding extra liquid to a recipe.
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B
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70 |
2.5 ounces
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Milk Powder
Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends.
instant full cream
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C
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600 |
2.5 cups
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Water
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D
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135 |
4.8 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
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E
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110 |
5.5 Egg Yolks
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Egg Yolk
The egg yolk is the internal yellow part of an egg.
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room temperature |
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F
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1 |
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Salt
Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent; the open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation.
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G
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2.5 |
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Cream of Tartar
Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid).
In food, cream of tartar is used for:
- Stabilizing egg whites, increasing their heat tolerance and volume
- Stabilizing whipped cream, maintaining its texture and volume
- Anti-caking and thickening
- Preventing sugar syrups from crystallizing
- Reducing discoloration of boiled vegetables
Additionally it is used as a component of:
- Baking powder, as an acid ingredient to activate baking soda
- Sodium-free salt substitutes, in combination with potassium chloride
A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.
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H
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23 |
0.8 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
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I
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45 |
1.5 fluid_ounces
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Water
for blooming the gelatine
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cold |
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J
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25 |
2 tablespoons
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Rum
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K
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25 |
2 tablespoons
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Kirsch
Kirsch is a clear, unsweetened brandy distilled from sour cherries and their stones. It is not sweet like a cherry liqueur; it carries a dry, almond-like cherry perfume and is the traditional flavouring of Black Forest cake.
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L
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675 |
2.9 cups
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
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cold |
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1846
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
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The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Line the base and sides of a 24 cm cake ring, or have your moulds and a sponge base ready on a tray before you start. Once the mousse is mixed it sets quickly. |
Everything within reach, ring sitting on a flat board |
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2 |
Soak |
Sprinkle H (gelatine powder) over I (cold water) in a small bowl and leave to stand. |
Gelatine swollen and spongy, no dry powder |
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3 |
Heat |
Whisk A and B (coconut milk powder and milk powder) into C (water) in a saucepan until smooth, then bring to just below the boil over medium heat. |
No lumps, steaming with small bubbles at the edge |
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4 |
Whisk |
In a bowl, whisk D, E, F and G (caster sugar, egg yolk, salt and cream of tartar) together. |
Pale and slightly thickened |
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5 |
Temper |
Pour about a third of the hot coconut milk onto the yolk mixture while whisking, then return everything to the pan. |
Smooth, no scrambled bits |
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6 |
Cook |
Cook over low heat, stirring constantly with a spatula, until the custard thickens to 82°C (180°F). Do not let it boil. |
Coats the back of the spatula and holds a line drawn through it |
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7 |
Dissolve |
Take the pan off the heat and stir in the soaked gelatine until it has completely dissolved, then strain the custard through a fine sieve into a clean bowl. |
Clear and smooth, no undissolved granules |
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8 |
Cool |
Stir in J and K (rum and kirsch) and leave the custard to cool, stirring now and then. |
Cool to the touch, thickened but not yet set |
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9 |
Whip |
Whip L (thickened cream) in a cold bowl. |
Soft peaks, still glossy and pourable |
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10 |
Fold |
Fold a third of the whipped cream into the cooled custard to loosen it, then fold through the rest in two more additions. |
Even colour, light and airy, no streaks |
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11 |
Fill |
Pour the mousse into the prepared ring or moulds at once and tap the tray gently on the bench to settle it. |
Level surface, no large air pockets |
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12 |
Set |
Refrigerate until firm, at least 4 hours or overnight, before unmoulding or glazing. |
Firm to a light touch in the centre |
Important Notes
This half batch makes about 1.84 kg of mousse, enough to fill one 24 cm round ring about 5 cm high with a little left over for small glasses. The full commercial batch fills three 24 cm cakes.
The custard must be cooled to about room temperature before the cream goes in. If it is still warm the cream will melt and the mousse will be thin; if it has set too far it will go lumpy, so work steadily and fold as soon as it thickens.
Keep the finished mousse covered in the refrigerator and use within three days. It also freezes well in a mould for glazing later; thaw in the refrigerator overnight. Leave out the rum and kirsch for a child-friendly version and replace them with the same weight of water or coconut milk.
Tools & Arrangements
Saucepan, balloon whisk, rubber spatula, fine sieve, thermometer, mixing bowls, electric mixer or hand beaters, 24 cm cake ring or moulds, acetate or baking paper for lining, flat board or tray.
