I confess, I froze one serving of this to see what would happen. (Insert squeal) AMAZING...so two recipes for the price of one. A light airy mousse, ready in just minutes (plus the chillin’ time!) and a decadent ice cream, ready in just minutes (plus the freezin’ time!) Go get yours!
A good idea for the top is a quick sugar praline...just place caster sugar on a lined baking tray under a hot grill and then watch it like a hawk. When it is melted and golden brown, remove from the oven and allow to cool until solid. Break up and serve on top of this mousse. (So pretty!)
- 2 egg whites
- 100 g Coconut - Sugar Coconut Sugar BUY
- 2 tbsp Vanilla - Bean Paste vanilla bean paste BUY
- 600 g pure cream
- 2 tsp Pink Salt Flakes pink salt flakes BUY
Place egg whites into TM bowl and whip 2 min/Butterfly/speed 3.
Add half the coconut palm sugar and salt slowly through hole in lid as you whip further 2 min/Butterfly/speed 3. Remove mixture into a separate bowl and set aside.
Without cleaning bowl, add all remaining ingredients and whip 20-40 sec/Butterfly/speed 4 until cream is holding stiff peaks. Remove Butterfly.
Add egg white mixture to TM bowl and mix 12 sec/Interval. Finish with spatula until well combined.
Divide between 8 small glasses and refrigerate (or freeze) until well chilled and holding solid.
Serve with a nut praline, (shown) or shortbread biscuit for texture. (Oh, and of course, enjoy!)