Mousse à la noix de coco et coulis de mangue (Coconut Mousse and Mango Coulis)
Mousse à la noix de coco et coulis de mangue (Coconut Mousse and Mango Coulis) is a traditional Senegalese recipe for a classic dessert of mango and cream mousse set with gelatine that's served with a mango coulis. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Coconut Mousse and Mango Coulis (Mousse à la noix de coco et coulis de mangue).
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Ingredients:
250ml coconut milk
250ml double cream, whipped until it stands in soft peaks
4 leaves of gelatine
15g freshly-grated coconut
60g caster sugar
1 large, ripe, mango
Method:
Soak the gelatine in a bowl of cold water to soften.
Drain the gelatine leaves then combine in a pan with the coconut milk. Heat gently until the gelatine dissolves then add the sugar and stir until dissolved. Stir in the grated coconut then take off the heat.
Pour the mixture into a bowl sitting on a bed of ice. Stir until chilled then fold in the whipped cream. Divide the mousse between four ramekins then place in the refrigerator and chill for at least 4 hours, or until set.
When ready to serve, wash, peel and pit the mango. Cut the flesh into pieces then process in a blender to form a coulis.
Remove the ramekins from the refrigerator and dip for 20 seconds in boiling water. Run a sharp knife around the outside then turn out onto a serving plate. Spoon the mango coulis around then and spoon a little over the top.
Garnish with mango petals and mint leaves then serve.
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