Frozen Coconut Mousse With Marionberry Coulis Recipe - Cooking Index
Frozen Coconut Mousse With Marionberry Coulis Recipe - Cooking Index
| Marionberry Sauce | ||
| 1 | Whole marionberries, frozen - thawed | |
| 4 tablespoons | 60ml | Berry liqueur |
| 1/3 cup | 65g / 2.3oz | Sugar |
| Mousse | ||
| 1/4 cup | 59ml | Fresh lime juice |
| 1 teaspoon | 5ml | Unflavored gelatin |
| 1/3 cup | 78ml | Light coconut milk (canned) |
| 1/4 teaspoon | 1.3ml | Coconut flavoring |
| 3 tablespoons | 45ml | Sugar |
| 1 cup | 237ml | Heavy whipping cream |
| 4 tablespoons | 60ml | Shredded coconut - (for garnish) |
| Reserved frozen berries for garnish |
For Marionberry Sauce, Puree thawed berries in food processor or blender, reserving some frozen berries for garnish. Strain to remove seeds. Stir in liqueur and sugar. Refrigerate until ready to serve. (Best if made 24 hours ahead.)
In a glass measuring cup sprinkle gelatin over lime juice and allow mixture to soften for 1-2 minutes. Microwave on high for 20-40 seconds and allow to stand for 2 minutes or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved).
Combine lime-gelatin mixture, coconut milk, coconut flavoring, and sugar in medium size mixing bowl and set aside until thickened and just beginning to gel (about 15 minutes).
Whip cream until stiff and peaks hold their shape.
Fold whipped cream into thickened coconut - lime mixture. Pour into four large muffin tins lined with paper baking cups. Freeze at least 2 hours, or until firm.
TO SERVE: Remove mousse from freezer and allow to thaw for 3-4 minutes. Carefully remove paper lining, level top with knife and invert onto dessert plate. Spoon sauce onto serving plate and drizzle over mousse. Garnish with shredded coconut and a few reserved partially thawed berries.
Description: "This cool coconut mousse is perfectly complemented by the intense blackberry flavor and vibrant purple color of the Marionberry "coulis" or sauce."
Source:
BETTER HOMES and GARDENS
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