Coconut Mousse With Rum Syrup
Published June 24, 1986
- Total Time
- 40 minutes, plus 6 hours' refrigeration
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Ingredients
1 ½ envelopes unflavored gelatin
½ cup water
1 15-ounce can sweetened cream of coconut
12 egg yolks
6 egg whites at room temperature
1 cup sugar
¼ cup dark Puerto Rican rum
1 teaspoon vanilla extract
Butter for greasing pan
24 ladyfingers
Whipping cream
Nutritional analysis per serving (6 to 8 servings)
74 grams carbs; 297 milligrams cholesterol; 521 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 19 grams fat; 114 milligrams sodium; 11 grams protein; 53 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle gelatin over ½ cup of water and reserve.
- Step 2
Using a whisk, mix coconut cream with yolks. Place in a heavy saucepan over low heat and cook, stirring, until mixture thickens.
- Step 3
Add gelatin mixture and stir until gelatin dissolves. Set aside to cool.
- Step 4
Beat egg whites until stiff, slowly adding ½ cup sugar while beating. Fold into coconut cream until well mixed.
- Step 5
Boil remaining ½ cup sugar with the ½ cup water until thick and syrupy - 220 degrees on a candy thermometer. Cool and add rum and vanilla.
- Step 6
Butter a charlotte mold. Soak ladyfingers thoroughly, one by one, in the sugar syrup and line the sides of the mold. Pour in a third of the coconut cream. Moisten more ladyfingers and layer over the cream. Repeat twice, ending with ladyfingers.
- Step 7
Refrigerate at least 6 hours.
- Step 8
Whip the cream just before serving, and unmold the mousse on a round platter. Garnish with candied violets and mint leaves, if desired. Serve with the whipped cream.
Private Notes