This is one of my favourite Cantonese Dim Sum dishes. However, this is not being served in most of the Chinese Dim Sum Restaurant in Toronto. Finally, I found a recipe that made the coconut mousse similar to what I used to have.
Ingredients:
2 ½ tbsp Gelatine
5 oz Water
½ Cup Sugar
1 Cup Coconut Milk
1 Cup Whipped Cream
2 Egg Whites
Preparations:
1. In a small bowl, dissolve gelatine with 2 oz of water.
2. In a small sauce pan, add 3 oz water and sugar, heat under medium heat until sugar dissolve.
3. Add gelatine into sugar mixture, stir until blend.
4. Add coconut milk and whipped cream into sugar mixture.
5. Cool mixture over an ice-bath. Stir occasionally.
6. As the mixture starts to get thicken, before the gelatine set, using an electric mixer, beat until mixture was smooth.
7. In a medium bowl, beat egg white until they hold soft peak.
8. Fold egg white into coconut mixture.
9. Chill until set, about 4 hours.
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