A cold and airy Coconut Mousse with a touch of lime to serve on your strawberries is the new way to go! Simple, and easy to make, you’ll never get back to whipped cream.
You’ll say this looks exactly like the simple cup of strawberries topped with whipped cream… boring… but you are far from the truth! This is coconut milk infused with makrut lime leaves and turned into a foamy cloud. As soon as you’ll taste it, you’ll wish for the rest of your life, to have this mousse instead of whipped cream. I ate it, at first, in one of my favourite restaurants, as a side to a “Chocolate fondant” dessert. Coconut Mousse is so delicious!
You’ll need a siphon to foam it, without it you won’t be able to foam it up. Siphon is the last “kitchen gadget” I got myself… especially to reproduce this coco-lime mousse and I don’t regret it at all. It takes no space and can create some really lovely details for your dishes. If made in advance, of course. Plus, it won’t break your budget since it’s pretty cheap. No need for the big bottle, just the 1L is gonna be plenty for home!
The only “ick” is the time it takes to cool it, so you have to make it in advance. Let’s say 6 hours is a secure number. It’s especially long if you have to warm up the liquid before… incorporating the gelatin or agar.
Another fun fact about a siphon is: you can leave the mixture in the fridge with no problem and use it on demand. A bit of coco air on the pancakes honey? or on your morning coffee for a change?
Golden Rules of Siphon
- Never over or underfill the bottle. You always must try to hit the half line.
- Make sure to cool off the liquid a bit before closing it up.
- To make foams you’ll need two cartridges of Nitrous Oxide for a 1L bottle.
To Serve with
This Coconut mousse goes everywhere! Just like I’ve mentioned earlier on the side of a chocolate fondant cake, or simply on fruits like mango, strawberries, kiwis, etc. Have some leftovers? Use it on top of your pancakes. A really easy-to-pair mousse!
Coconut Mousse Strawberries
- 1 1L siphon
- 500 ml coconut milk
- 2 tbsp confectionner sugar
- 7 Makrut leaves (frozen)
- 1 tbsp coconut oil
- 1 tsp gelatin powder (or 1 sheet)
- 1 pinch salt
- Soak the gelatine sheet in cold water. (of you use sheet instead of powder)
- Add the coconut milk, kaffir lime leaves, sugar and salt to a small saucepan and bring to a simmer for 5 minutes.
- When the cooking is over, add the gelatine sheet and mix.
- Take the leaves out by passing the liquid though a meshed seive.
- Add the liquid to the siphon.
- Let cool in the fridge, open bottled until cool (approx. 30 min.).
- Close it up, fill with N2O, lay horizontally in the fridge for minimum 5-6 hours.
- Before serving shake it well and pour vertically, downwards.