With another winter upon us in Melbourne, the desire for a sun soaked island getaway has never been more high on my wish list right now.
As I type this looking out into the grey sky, I realise that the odds of this occuring is highly unlikely. But not to fear, as I have created the perfect antidote against this winter protest – a lime and coconut mousse.
With a light and airy texture, it’s fresh and zingy with a hint of coconut without it being too overpowering. In my opinion, the flavours perfectly complement each other and if you’re not a fan of overly sweet, heavy desserts then you’ll love this.
It’s like summer in a cup, no?
Lime and Coconut Mousse
3 egg whites
170 mL coconut milk
150 mL thickened cream
juice of 1 lime (approx. 75mL)
1/4 cup (50g) sugar
3/4 tbsp gelatin
1/2 tsp vanilla extract
lime zest to garnish (optional)
fresh mint to garnish (optional)
- Place the coconut milk, lime juice, gelatin and half of the sugar into a saucepan.
- Over a low to medium heat, dissolve the gelatin and sugar, making sure to stir the mixture occasionally. Set aside to cool to room temperature.
- In a medium bowl using an electric mixer, add the vanilla and whip the cream until soft peaks form
- In a separate clean bowl with cleaned beaters (any dirt will prevent the egg whites from foaming), whip the egg whites. Add the remaining half of the sugar (in 2 additions), beating until stiff peaks form.
- Pour the room temperature liquid into the whipped cream, mixing gently until combined.
- Spoon the egg whites (in 3 batches) into the whipped cream mixture and gently fold until just combined or until there is no visible clumps of egg white (be careful not to over mix as this will deflate the fluffy egg whites!).
- Divide the mousse into 6 glasses and chill for at least 4 hours.
- Garnish with lime zest and mint.