Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, a mousse wanting to be an ice cream sandwich. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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A Mousse Wanting to Be An Ice Cream Sandwich is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. A Mousse Wanting to Be An Ice Cream Sandwich is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook a mousse wanting to be an ice cream sandwich using 17 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make A Mousse Wanting to Be An Ice Cream Sandwich:
- Take Coconut Mousse
- Take 5 g Gelatin Powder,
- Make ready 59 g Water,
- Prepare 456 g Coconut Milk,
- Take 70 g Demerara Sugar,
- Get 480 g Coconut Cream,
- Take 2 TBSP Desiccated Coconut,
- Get 2 TBSP Coconut Rum,
- Make ready Italian Meringue
- Prepare 100 g Demerara Sugar,
- Prepare 59 g Water,
- Prepare Egg White, 60g (About 2)
- Prepare 1/8 TSP Cream of Tartar,
- Make ready Assembly
- Prepare 6 Slices Singapore Swirl Bread,
- Make ready Kewpie Mayo, 6 Heaping Spread
- Get Coconut Flakes Lightly Toasted, For Decor
Mix the water and the chocolate powder till the mix is a smooth chocolate liquid. You can also melt it but you can do whatever to make sure the mixture has. This vegan mango mousse is basically a mango coconut cream mousse made with just four simple The coconut cream is the key ingredient when it comes to consistency. You want to use a thick A mousse can stay in the freezer for up to a month at least.
Instructions to make A Mousse Wanting to Be An Ice Cream Sandwich:
- I am not a fan of durian, so I chose cookies & cream. Let's recreate this.
- You can check out my previous recipe for the swirl bread or visit: www.fatdough.sg/post/sg-swirl-bread
- Prepare coconut mousse. - - Place pastry rings on a tray lined with parchment paper. - - Bloom gelatin by adding gelatin into the water. - - Stir to dissolve and set it aside. - - In a sauce pot over medium heat, add coconut milk and sugar.
- Stir to dissolve. - - Add in the bloomed gelatin and stir until fully dissolved. - - Bring to a boil. - - Allow it to boil for 2 mins. - - Remove from heat and set aside to cool down completely. - - In a large bowl, add in coconut cream.
- Using a hand or stand mixer, whip until foamy. - - Pop it in the freezer for 2 mins. - - Take it outta the freezer and continue whipping for another 2 mins. - - Return it back to the freezer and repeat the steps until the coconut cream is whipped to a thick consistency with soft peaks.
- Fold in half of the coconut milk mixture, desiccated coconut and coconut rum. - - Continue folding until well combined. - - Repeat the steps for the remaining half. - - Once it has comes to 1 complete liquid, transfer into the pastry rings. - - Freeze overnight.
- Prepare Italian meringue. - - In a sauce pot, add sugar and water. - - Swirl to dissolve the sugar. - - Bring it to 110 degree celsius or 230 fahrenheit.
- Just before it reaches to that desired temperature, whip egg whites and cream of tartar in a large bowl until foamy. - - Once the syrup reaches that desired temperature, gradually and slowly pour into the egg white mixture while still whipping away. - - Continue whipping until it is thick and glossy. - - Transfer into a piping bag.
- You can use any simple tip you desire. Please note that this meringue doesn't go well with any fancy star tip. - - A side note: Prepare this meringue just when you are about to pipe. It doesn't sit well on the counter.*
- Assemble the mousse. - - Using the same pastry ring, cut out discs from the swirl bread. - - Spread kewpie mayo on 1 side only. - - Toast, mayo side down, until crispy.
- Transfer onto serving plate toasted side down. - - Remove the mousse from the freezer. - - Carefully, using a blow torch to heat up the pastry ring for easy unmolding. - - Slide the mousse onto the toasted bread.
- Pipe the meringue onto the mousse. - - Decorate the sides with toasted coconut flakes. - - Lastly, carefully blowtorch the meringue until lightly browned. - - Serve immediately.
Thaw it in the fridge overnight not on the. Ice Cream Vendor: Who wants an ice cream sandwich? A cold treat made of two soft cookies and ice cream in the middle. Many people have enjoyed the sweet treat over decades. Not to be used as a sex word, perverts.
So that is going to wrap this up with this special food a mousse wanting to be an ice cream sandwich recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
