Coconut Cream Mousse Cake with Cocoa
copper (Cu)
cobalt (Co)
phosphorus (P)
manganese (Mn)
Description
A light two-layer mousse dessert with coconut flakes and whipped cream, topped with wafer crumbs and a subtle cocoa contrast. Reminiscent of plombir, not overly sweet.
- Soak the gelatin in water (15 ml) for 5–10 minutes until it blooms.
- In a small saucepan, heat the milk (28 ml), add the coconut flakes (12 g) and warm over low heat for 2–3 minutes without boiling.
- Add the bloomed gelatin to the hot coconut mixture and stir until completely dissolved.
- Blend the mixture with an immersion blender until smoother (the coconut flake texture will remain).
- In a separate bowl, whip the 33-35% cream (50 ml) with powdered sugar (25 g) until thick.
- Gently fold the coconut mixture into the whipped cream on low mixer speed or by hand.
- Divide the mousse into two parts: leave 2/3 white, and add cocoa powder (3 g) to 1/3 and mix.
- Pour the white mousse part into a single-serving mold (or glass) and refrigerate for 15 minutes until set.
- Remove the mold, carefully layer the chocolate mousse over the white layer and return to the refrigerator for another 15 minutes.
- Crush the waffles (10 g) into crumbs and sprinkle over the set cake before serving.
414
286 kcal / 100 g
kcal
5.5 g
3.8 g / 100 g
Protein
37.0 g
25.5 g / 100 g
Carbohydrates
28.0 g
19.3 g / 100 g
Fats
1.1 g
0.7 g / 100 g
Ash
2.7 g
1.9 g / 100 g
Fiber
50.6%
Water
31.2 g
21.5 g / 100 g
Sugars
3.2 g
2.2 g / 100 g
Starch
0.08 g
0.06 g / 100 g
Omega-3
0.62 g
0.43 g / 100 g
Omega-6
19.1 g
13.2 g / 100 g
SFA
