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Ingredients
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Mousse
Nougatine
Method
Mousse Preparation
- 1
Prepare the Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.
- 2
Combine Coconut and Mango
In a saucepan, combine coconut milk, mango puree, sugar, and vanilla extract. Heat over medium heat until warm but not boiling.
- 3
Add Gelatin
Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved.
- 4
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the coconut and mango mixture until well combined.
- 5
Chill
Pour the mousse mixture into serving cups or bowls and refrigerate for at least 2 hours until set.
Nougatine Preparation
- 6
- 7
Add Almonds
Quickly stir in the sliced almonds and pour the mixture onto a parchment-lined baking sheet, spreading it out evenly.
- 8
Cool and Break
Let the nougatine cool until hard, then break into shards to use as garnish for the mousse.
