Caramel Coconut Mousse(jiao tang ye xiang mu si )

Caramel Coconut Mousse

Introduction:

"Mr. Meng's Caramel Coconut Mousse has been missing for a long time, but he always gives up because there is no coconut milk. On this day, I suddenly remembered that I could use coconut milk powder and water to mix coconut milk, so I suddenly became enlightened. No fructose, maltose instead, it seems that there is no problem. There is no suitable container, and the shufulei bowl is used. Besides the difference in size, the final result seems to be similar. "

Production steps:

Step 1: material for mousse (main material)

Step 2: soak gelatine tablets in ice water

Step 3: take out and squeeze out the water

Step 4: pour hot water into coconut milk powder

Step 5: stir well and set aside

Step 6: coconut, sugar, milk, into the pot,

Step 7: cook until sugar dissolves

Step 8: remove from the fire and add coconut milk

Step 9: add the gelatine while it's hot

Step 10: stir until completely dissolved

Step 11: stir with ice water until thick

Step 12: whisk the cream until 7

Step 13: dig one third into coconut milk paste and mix well

Step 14: add the rest of the cream,

Step 15: mix well

Step 16: pour into the container respectively and refrigerate for more than 2 hours until set

Step 17: caramel sauce ingredients (accessories)

Step 18: add maltose to the granulated sugar and heat it over low heat

Step 19: color slightly

Step 20: heat the cream in another oven

Step 21: the sugar turns caramel

Step 22: slowly add hot cream and mix well

Step 23: air to cool completely

Step 24: put it in the chocolate pen

Step 25: extrude lines on the solidified Mousse

Materials required:

Milk: 100g

Coconut: 15g

Fine granulated sugar: 20g

Coconut milk powder: 15g

Hot water: 70g

Gilding tablets: 3 tablets

Cream: 160g

Maltose: 15g

Note: do not stir the caramel sauce quickly. Heat the cream until it boils. Gilding tablets will not melt until they are soaked in ice water.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Jiao Tang Ye Xiang Mu Si