COCONUT MOUSSE
Coconut is pure and distinct in this mousse, which itself is light and creamy. You must use fresh coconut puree to achieve this flavor-anything else imparts an artificial or suntan-lotion taste. We buy our puree from Perfect Purees of Napa, which is the only place we have been able to source a product that has the right flavor and texture. Once the mousse is set, you cannot re-use it. So, when making the Coconut Mousse Cake, it is important to have your other components ready for assembly before you start the mousse procedure.
Provided by Food Network
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. In a small saucepan, heat the remaining 1/2 cup of puree and the sugar over low heat until the sugar dissolves. Stir the puree and gelatin into the warm puree and stir to dissolve the gelatin. If lumps remain, put the pan over low heat and stir just until the lumps dissolve. Pour the mixture through a fine-mesh strainer into a large bowl. Let the mixture cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the coconut mixture. Fold in the remaining whipped cream until no streaks remain. Pour the mousse into a bowl (or ramekins) and store in the refrigerator for up to 3 days.
COCONUT MOUSSE CAKE
This cake has many steps and some of the ingredients, particularly the coconut puree for the mousse, can be difficult to track down. Give yourself plenty of time to tackle the steps individually. You need to make both the mousse and the boiled icing the same day you assemble the cake. The mousse cake is assembled in a cake pan and needs time in the refrigerator to set. Pipe the boiled icing and add the final decoration several hours before serving. You can make this in either three or four layers. You will need about 1/4 cup of mousse per layer.
Provided by Food Network
Yield Makes one 6-inch layer cake
Number Of Ingredients 9
Steps:
- Preparation:
- Make the Hot Milk Cake as directed and make sure it is cool inside and out. (If frozen, let thaw in the refrigerator, 3 to 4 hours. or on the countertop for 1 to 2 hours. If time demands, you can thaw on the countertop. If time demands you can thaw on the countertop 1 to 2 hours, but be careful not let it sit too long before you begin working with it, as a cold cake is easier to cut.)
- Clear a space in the refrigerator large enough for the cake on a cake board. The mousse cake will need several hours to set up.
- If making the Coconut Simple Syrup now, let cool to room temperature. Make the Coconut Mousse as directed, allowing time for the gelatin-sugar mixture to cool before finishing.
- Set a revolving cake stand on a clean, dry work surface and place the cake, top-side up, on the stand. Using a serrated knife and holding the blade perfectly horizontal, remove any curve from the top of the cake to level it. While you saw gently with the knife, use your other hand to rotate the stand gradually and bring the cake toward you. Get eye level to the cake as needed to make sure you are holding the knife exactly level. Repeat to split the cake into three or four equal layers.
- Arrange all the cake layers on the work surface. Using your hands, tap off and brush away excess crumbs. Turn the original bottom layer flat-dark-side, or pan-side, up; reserve this to be the top layer of the assembled cake. Using a pastry brush, brush the top of each layer with an ample amount of the coconut syrup.
- Line a clean 6-by-3-inch cake pan with plastic wrap, leaving about 3 inches of overhang all around the sides to use later as a handle. Take up the original top of the cake, which you leveled, to be the bottom layer of the assembled cake. Place the first layer of cake, syrup-side up, in the lined pan. Scoop 1/2 to 3/4 cup of the mousse on top of the cake layer and use an offset spatula to level it. Top with the second layer of cake, syrup-side up, and press down lightly to seal and secure. Add another layer of mousse. Repeat with the third layer if making a four-layer cake.
- Place the reserved top piece, flat-dark-side up, on top. Cover with plastic wrap and carefully transfer the cake to the refrigerator. Let set for at least 3 hours and up to 2 days.
- To unmold the mousse cake, wrap a hot towel around the pan for 1 minute and gently shake to loosen the cake. Invert the pan onto a cake board on a clean work surface, then gently lift the pan off. If it resists, give a little tug on the plastic-wrap "handle." When the pan is off, peel the plastic-wrap lining from the cake. Transfer the cake on its board onto the revolving cake stand, with a nonslip pad or damp paper towel underneath.
- This cake requires only one coat of icing. Using the offset spatula, smear a generous scoop of the icing on one side of the cake. Keeping the spatula in front of you, rotate the cake stand to spread the icing in a smooth coat about 1 inch thick. (It needs to be thick enough to hide the sides of the cake, but not drooping down the sides.) Add more icing as you go, but do NOT back track! The icing will be covered with coconut, so it is not important for it to be perfect; however, you want the cake layers aligned perfectly and the coat of icing to be straight up and down on all sides, as well as crumb free and smooth. As you frost the sides, push the icing up over the top edge of the cake to make sure the coverage is complete, then use this excess to frost the top, using the spatula to pull the icing across the cake toward the center. There should be enough icing from the sides to cover the top, but if necessary, add another small scoop.
- Using a cupped hand, apply the dried coconut to the sides and top of the cake, pressing gently to help it adhere. Very carefully transfer the cake on the board to a presentation platter. Gather up any excess coconut and press it onto the cake, or reserve for another use. Refrigerate the cake for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving.
- Stir 1/2 cup coconut milk into 1/2 cup Simple Syrup. Store tightly sealed in the refrigerator for up to 1 month.
COCOA NUT MOUSSE
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Each serving is 2/3 cup. Make Ahead: Mousse can be prepared up to 1 day in advance; chill in dessert cups, covered with plastic wrap, until ready to serve. Top with almonds and coconut, if using, just before serving.
Provided by internetnut
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 275. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
- In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute, and almond and vanilla extracts; beat just until blended. Fold in whipped topping, almonds, and coconut.
- Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.
Nutrition Facts : Calories 286.8, Fat 19.2, SaturatedFat 11.6, Cholesterol 38.3, Sodium 163.8, Carbohydrate 12.9, Fiber 2.6, Sugar 3.7, Protein 16.6
More about "cocoa nut mousse recipes"
COCONUT MOUSSE | THE RECIPE CRITIC
2017-07-19 Instructions. Pour the cold water into a small bowl. Sprinkle the gelatin into the cold water. Set aside, let sit for about 5 minutes. In a small …
From therecipecritic.com
5/5 (1)Total Time 15 minsServings 4Calories 664 per serving
From therecipecritic.com
5/5 (1)Total Time 15 minsServings 4Calories 664 per serving
- Pour the cold water into a small bowl. Sprinkle the gelatin into the cold water. Set aside, let sit for about 5 minutes.
- In a small saucepan heat the coconut milk, cream of coconut and pinch of salt. Heat until just warm, not bubbling.
- Add the gelatin to the warmed coconut milk and stir until all the gelatin is dissolved. Set aside and allow to cool to room temperature.
- In a medium size mixing bowl pour the heavy whipping cream and add the white sugar. Mix over medium speed until whipped cream is light and fluffy and soft peaks are forming.
COCONUT MOUSSE (MOUSSE DE COCO) RECIPE - TODAY.COM
2016-08-15 Preparation 1. In a medium bowl, whisk together the sweetened condensed milk, 1 cup coconut milk and the dried coconut. Set aside. 2. In a …
From today.com
3.7/5 (61)Category Desserts
From today.com
3.7/5 (61)Category Desserts
COCONUT MOUSSE RECIPE | LAND O’LAKES
Beat at high speed, gradually adding whipping cream, until stiff peaks form. Gently stir in 1/2 cup coconut and coconut flavoring. STEP 3. Divide mixture evenly among 8 individual serving dishes. Cover; refrigerate until serving time. …
From landolakes.com
From landolakes.com
KETO COCONUT MOUSSE RECIPE - THE ENDLESS APPETITE
2019-01-29 In a large mixing bowl, cream butter and cream cheese until smooth and creamy. Add Erythritol and continue beating until well blended. On high speed, gradually add heavy whipping cream until stiff peaks form. Fold in …
From theendlessappetite.com
From theendlessappetite.com
VEGAN COCONUT MOUSSE RECIPE - GREAT BRITISH CHEFS
1. Preheat the oven to 180°C/gas mark 4. 2. To make the caramel for roasting the pineapple, place the coconut sugar in a medium-sized frying pan over a moderate heat with the nutmeg, salt and water. Bring to a simmer to dissolve the sugar. …
From greatbritishchefs.com
From greatbritishchefs.com
COCONUT MOUSSE RECIPES - COOKCREWS.COM
2022-08-27 A light, but rich & creamy dessert packed in Mason jars for a portable picnic dessert. Prep: 15min Total: 255min Yield: 8 Servings: 1 g Nutrition Facts : servingSize 1 g, …
From cookcrews.com
From cookcrews.com
COCONUT MOUSSE CAKE RECIPE | HOW TO MAKE AN EASY AND
Coconut Mousse Cake Recipe. Learn how to make this soft coconut cake topped with a creamy and airy coconut mousse. A delicious dessert, perfect for any occas...
From youtube.com
From youtube.com
COCONUT CREAM MOUSSE | CLEAN FOOD CRUSH
2021-07-25 Carefully open the coconut milk cans. Use a spoon to skim off the thickened top layer into a mixing bowl. Reserve the watery liquid at the bottom to use for another purpose …
From cleanfoodcrush.com
From cleanfoodcrush.com
10 BEST COCONUT MOUSSE GELATIN RECIPES | YUMMLY
2022-09-18 Triple-Chocolate Mousse Cake AnelyaGrant. light brown sugar, bittersweet chocolate, powdered gelatin, white chocolate chips and 12 more. Lemon-Chocolate Mousse …
From yummly.com
From yummly.com
COCONUT MOUSSE CUPS WITH MANGO PUREE AND CRUNCHY TUILLE
2022-07-08 Pipe the mousse into your cups about 3/4 of the way full. Put your mango puree into a piping bag and pipe a thin layer on top of the mousse. Refrigerate the cups for a minimum …
From sugargeekshow.com
From sugargeekshow.com
10 BEST COCONUT MILK MOUSSE RECIPES | YUMMLY
2022-09-13 Chinese Coconut Milk Bread (Chinese Coconut Milk Buns) The 350 Degree Oven. coconut oil, tang zhong, active dry yeast, sugar, egg, coconut oil and 9 more.
From yummly.com
From yummly.com
COCONUT MOUSSE RECIPE: 4 TIPS FOR MAKING THE DESSERT
2022-07-13 Written by MasterClass. Last updated: Jul 13, 2022 • 2 min read. Learn how to make coconut mousse, a light, custardy dessert full of coconut flavor. Top the custard with fresh …
From masterclass.com
From masterclass.com
COCONUT MOUSSE RECIPE | RECIPES.NET
2022-03-24 Pour the cold water into a small bowl. Sprinkle the gelatin into the cold water. Set aside, let sit for about 5 minutes. In a small saucepan heat the coconut milk, cream of coconut …
From recipes.net
From recipes.net
MANGO AND COCONUT MILK MOUSSE | RICARDO
In a small saucepan or microwave oven, heat half the coconut milk with 125 ml (1/2 cup) of the sugar until it melts. Remove the saucepan from the heat. Add the gelatin and stir until it …
From ricardocuisine.com
From ricardocuisine.com
COCONUT CREAM MOUSSE PIE : TOP PICKED FROM OUR EXPERTS
For the Coconut Cream: * 1- 15 Ounce can of coconut cream chilled overnight * ½ Tsp. vanilla * 1-3 Tbsp. confectioner's sugar, if desired. INSTRUCTIONS: For the Mousse: 1.) Put the …
From recipeschoice.com
From recipeschoice.com
You'll also love