Coconut and Orange Mousse
This recipe is very easy and good, I took the inspiration from this Betti’s one (which actually is quite a different thing, but, you know, inspiration follows mysterious ways).
Ingredients:
200 gr of coconut milk
100 gr of soy cream (you can avoid it by using another 100 gr of coconut milk)
100 g icing sugar (just blend the normal or cane ones)
1 teaspoon of agar agar
orange zest, dried and minced
fresh orange zest
1 tablespoon of malt
orange juice
½ cup of rum
Method:
Dissolve the agar agar in a small amount of coconut milk: then add the remaining milk, sugar and orange zest, minced and boiled for a couple of minutes, stirring. Let it cool.
Meanwhile, cut into thin strips the fresh orange zest (remove the white part) and place them in a saucepan with rum, malt and orange juice. Boil for fifteen minutes, adding a bit of water if necessary.
Add the soy cream to the warm coconut milk, stir and pour the mixture into the molds. Put them in the fridge: when serving, remove them from the molds and garnish with orange juice and candied zests.
Chef: Silvia D from VeganBlog
They’re sooo elegant! Coconut and orange must be fresh and intriguing
Yes, look so elegant! Can’t imagine coconut+orange, which means…I’ll have to try them!