Coconut mousse

Coconut mousse

Manjar de coco

By
From
This is Brazil
Serves
6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
85g cornflour
625ml milk
400ml coconut milk
250ml condensed milk

Prune syrup

Quantity Ingredient
330g sugar
60ml port
1 cinnamon stick
3 cloves
250g pitted prunes

Method

  1. Lightly grease a 1.25 litre jelly mould or bowl with flavourless oil.
  2. Blend the cornflour with 125 ml of the milk in a small bowl and set aside.
  3. Combine the remaining milk with the coconut milk and condensed milk in a saucepan over a medium heat. Heat until simmering, then reduce the heat to medium–low. Gradually pour in the cornflour mixture, stirring constantly, and cook for 10–15minutes, or until the mixture forms a thick custard.
  4. Pour the mixture into the prepared mould and set aside to cool slightly. Cover with plastic wrap and refrigerate for at least 4 hours, or until the mousse is chilled and set.
  5. Meanwhile, to make the prune syrup, combine the sugar, port, cinnamon stick and cloves with 375 ml water in a small saucepan over a medium–low heat. Gently simmer, stirring occasionally, for 2–3 minutes, or until the sugar has dissolved. Add the prunes and stir, then simmer for 15 minutes, or until the prunes are soft and the liquid is syrupy. Set aside to cool.
  6. Run a knife around the edge of the mould, then briefly dip the base in hot water to loosen the mousse. Invert the mousse onto a serving dish and serve with the prunes and syrup.

Note

  • The mousse can also be set in individual serving dishes or moulds.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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