R khooks

Snowflake coconut & dulce de Leche mousse

My fridge is stuffed with copious amounts of Dulce de leche or as the French say ‘confiture de lait’ at the moment. I am researching into various ways of using the stuff (any suggestions welcome). We already use it in our ‘coquetines’ (Argentinian biscuits) we make at La Cocotte. I tried making dulce de leche financiers this week. Not too bad, need to work on the recipe. I’ll post it once I get it right.

The other day I came across Seven spoons Food blogging event: ‘Sugar high Friday: shades of white this got me thinking of white combinations to go with dulce de leche. Coconut felt like a natural pairing as the original Argentinian biscuit recipe for ‘coquetines’ uses desiccated coconut. I always thought desiccated coconut looks like snowflakes (hence the title). I made these with the help of my lovely assistant Lois (one of the kids I look after). She used a spoon of nutella instead of the dulce de leche and decorated her’s with coloured hundred and thousands.

Coconut & dulce de Leche mousse

400ml can of coconut milk
400ml whipping cream
6 tbsp caster sugar
6 leaves of gelatin
50g desiccated coconut
and a few spoons extra for decoration
6 tbsp of dulce de Leche

6 glasses

Soak gelatin in ice-cold water. Whip cream to soft peaks, add sugar half way through. Mix the 50g desiccated coconut with the coconut mix. Fold together the cream and coconut milk. Squeeze the water out of the gelatin, heat gently in a pot until melted. Add a spoon of the cream mixture to the gelatin. Mix, then add the gelatin to the cream. Folding gently but making sure it’s well incorporated. Fill the glass halfway, add a spoon of dulce de Leche and then top up with the mousse mixture. Cover the top with desiccated coconut. Chill for at least 6 hours.

La recette en français…

Je suis vraiment desolée pour mon ‘franglais’, si vous avez les questions, n’hesitez pas de me contacter…

Flocon de neige mousse

à base de noix de coco et confiture de lait

400ml lait de coco
400ml crème fleurette
6 cuillère à soupe sucre en poudre
6 feuilles de gélatine
50g de noix de coco râpée
et un peu extra pour la décoration
6 cuillère à soupe deconfiture de lait

6 verrines

Faites tremper la gélatine dans de l’eau froide pendant quelques minutes. Mélangez le lait de coco et la noix de coco.
Montez en chantilly la crème liquide bien froide. A mi-montage ajoutez le sucre progressivement sans cesser de batter. Après melangez doucement la crème avec le lait de coco. Chauffez légèrement les feuilles de gelatine puis incorporez. Rempliz les verrines à moitié, ajoutez une cuillère de confiture de lait. Remettez le plein avec la mousse et saupoudrez avec le noix de coco râpée. Mettre au frigo au moins 6 h.