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Coconut Mousse Using Carrageenan

Coconut Mousse Using Carrageenan


Ingredients

  • 400g Coconut Milk
  • 200g Caster Sugar
  • 1.5g Salt
  • 3g Special Ingredients Carrageenan Kappa
  • 1.8g Special Ingredients Carrageenan Iota

Steps

  • Step 1

    Mix all the ingredients together in a pan and bring to a simmer whilst whisking (We did this in pan on a hob the robot cook to demonstrate its cooking ability, but it can be done fine with a standard)

  • Step 2

    Simmer the mixture for 3 minutes then pour the liquid out into a container to set.

  • Step 3

    Once set blend the Coconut Gel to a smooth, silky puree.

  • Step 4

    Place the puree in a cream whipper and charge with nitrous oxide.

  • Step 5

    Dispense the finished mousse from the whipper when ready to serve.

  • Step 6

    We served this with cherry puree, dark chocolate and freeze dried cherry.


Recipe tags: carrageenan, coconut mousse, kitchenlab, special ingredients
3 Comments
modernrecipes

July 17, 2017 @ 3:41 pm

A***** Keep Up The Good Work!

adventurechef

September 20, 2018 @ 7:41 pm

Cool

Tasty_Chef

September 20, 2018 @ 7:55 pm

.

Leave Comment

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  • author By specialingredientsltd
  • Category: All RecipesCarrageenanEnglish RecipesKitchen Lab RecipesSpecial Ingredients RecipesVeganVegetarianVideo Recipes
  • Difficulty Level:
  • Ratings:
  • Created: July 15, 2017
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