Coconut and almond mousse

The coconut and almond mousse is a fresh and delicious dessert that combines the sweet and tropical flavor of coconut with the intense taste of almonds. Here is the recipe:

Ingredients

• 200 ml of coconut milk
• 100 ml of whipping cream
• 50 g of finely chopped almonds
• 50 g of powdered sugar
• 3 sheets of gelatin (or 6 g of powdered gelatin)
• Almond essence (optional)

Preparation

1. First, put the sheets of gelatin in a bowl with cold water to soften for about 10 minutes (if you use powdered gelatin, follow the instructions on the package to hydrate it).
2. Meanwhile, heat half of the coconut milk in a saucepan until it becomes lukewarm. It should not boil.
3. Squeeze out the softened gelatin and add it to the lukewarm coconut milk, stirring until completely dissolved.
4. Incorporate the remaining coconut milk and mix well.
5. In another bowl, whip the cream with the powdered sugar until you get a soft and fluffy consistency.
6. Gently fold the whipped cream into the coconut milk and gelatin mixture, stirring gently from the bottom up to avoid deflating the mixture.
7. Add the finely chopped almonds and, if you like, a few drops of almond essence to enhance the flavor.
8. Pour the mousse into small glasses or cups and let it rest in the refrigerator for at least 4 hours, until it has solidified.
9. Before serving, you can decorate with toasted coconut flakes, almond slivers, or dollops of whipped cream.

Curiosity

Mousse is a dessert that comes from French culinary tradition. The word “mousse” in French means “foam,” which reflects its lightness and softness. The version I proposed adds an Italian touch with the use of almonds, which are widely used in our country’s pastry, especially in the South and the Islands.