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Ingredients
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Mousse
Crumble
Coconut Sherbet
Method
Mousse Preparation
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until soft. Remove and squeeze out excess water.
Mix the Mousse
In a bowl, combine mascarpone cheese, lemon juice, lemon zest, and powdered sugar. Mix until smooth.
Whip the Cream
In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture.
Incorporate Gelatin
Melt the softened gelatin in a small saucepan over low heat. Once melted, add a few tablespoons of the mousse mixture to the gelatin, mix well, and then fold it back into the mousse mixture.
Chill
Pour the mousse into serving glasses and refrigerate for at least 4 hours or until set.
Crumble Preparation
Prepare the Crumble
Preheat the oven to 180°C (350°F). In a bowl, mix flour, brown sugar, and chopped almonds. Add the softened butter and mix until crumbly.
Bake
Spread the crumble mixture on a baking sheet and bake for 15-20 minutes until golden brown. Allow to cool.
Coconut Sherbet Preparation
Mix the Ingredients
In a bowl, combine coconut milk, sugar, and lemon juice. Stir until the sugar is dissolved.
Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, or pour into a shallow dish and freeze, stirring every 30 minutes until set.
Add Coconut Flakes
Once the sherbet is almost set, fold in the coconut flakes.