Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, A Mousse Wanting to Be An Ice Cream Sandwich. It is one of my favorites recipe This time, I am going to make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients need to make A Mousse Wanting to Be An Ice Cream Sandwich:

1. It’s of Coconut Mousse
2. Prepare 5 g of Gelatin Powder,
3. Prepare 59 g of Water,
4. It’s 456 g of Coconut Milk,
5. Prepare 70 g of Demerara Sugar,
6. It’s 480 g of Coconut Cream,
7. It’s 2 TBSP of Desiccated Coconut,
8. You need 2 TBSP of Coconut Rum,
9. It’s of Italian Meringue
10. It’s 100 g of Demerara Sugar,
11. You need 59 g of Water,
12. It’s of Egg White, 60g (About 2)
13. It’s 1/8 TSP of Cream of Tartar,
14. Prepare of Assembly
15. It’s 6 Slices of Singapore Swirl Bread,
16. You need of Kewpie Mayo, 6 Heaping Spread
17. It’s of Coconut Flakes Lightly Toasted, For Decor

Step to make A Mousse Wanting to Be An Ice Cream Sandwich:

1. I am not a fan of durian, so I chose cookies cream. Lets recreate thi
2. You can check out my previous recipe for the swirl bread or visit www.fatdough.sg/post/sg-swirl-bread
3. Prepare coconut mousse.

Place pastry rings on a tray lined with parchment paper.

Bloom gelatin by adding gelatin into the

Stir to dissolve and set it aside.

In a sauce pot over medium heat, add coconut milk and sugar.

1. Stir to dissolve.

Add in the bloomed gelatin and stir until fully dissolved.

Bring to a boil.

Allow it to boil for 2 min

Remove from heat and set aside to cool down completely.

In a large bowl, add in coconut cream.

1. Using a hand or stand mixer, whip until foamy.

Pop it in the freezer for 2 min

Take it outta the freezer and continue whipping for another 2 min

Return it back to the freezer and repeat the steps until the coconut cream is whipped to a thick consistency with soft peak

1. 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 ring

Freeze overnight.

1. Prepare Italian meringue.

In a sauce pot, add sugar and

Swirl to dissolve the sugar.

Bring it to 110 degree celsius or 230 fahrenheit.

1. 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.

1. You can use any simple tip you desire. Please note that this meringue doesnt go well with any fancy star tip.

A side note Prepare this meringue just when you are about to pipe. It doesnt sit well on the counter.

1. 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.

1. 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.

1. Pipe the meringue onto the mousse.

Decorate the sides with toasted coconut flake

Lastly, carefully blowtorch the meringue until lightly browned.

Serve immediately.

So that’s going to wrap it up with this special food A Mousse Wanting to Be An Ice Cream Sandwich. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!