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).

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
┬Ż cup of rum

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

  1. EleonoraNW3 14 September 2010 at 13:17

    They’re sooo elegant! Coconut and orange must be fresh and intriguing

  2. Cassandra78 11 October 2010 at 09:42

    Yes, look so elegant! Can’t imagine coconut+orange, which means…I’ll have to try them!

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