Coconut Mousse With Rum Syrup Recipes

Steps:

• Sprinkle gelatin over 1/2 cup of water and reserve.
• Using a whisk, mix coconut cream with yolks. Place in a heavy saucepan over low heat and cook, stirring, until mixture thickens.
• Add gelatin mixture and stir until gelatin dissolves. Set aside to cool.
• Beat egg whites until stiff, slowly adding 1/2 cup sugar while beating. Fold into coconut cream until well mixed.
• Boil remaining 1/2 cup sugar with the 1/2 cup water until thick and syrupy - 220 degrees on a candy thermometer. Cool and add rum and vanilla.
• 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.
• Refrigerate at least 6 hours.
• 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.

Steps:

• Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. In a small saucepan, heat the remaining 1/2 cup of puree and the sugar over low heat until the sugar dissolves. Stir the puree and gelatin into the warm puree and stir to dissolve the gelatin. If lumps remain, put the pan over low heat and stir just until the lumps dissolve. Pour the mixture through a fine-mesh strainer into a large bowl. Let the mixture cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the coconut mixture. Fold in the remaining whipped cream until no streaks remain. Pour the mousse into a bowl (or ramekins) and store in the refrigerator for up to 3 days.

Steps:

• Fold coffee liqueur and coconut into whipped topping until well combined. Pour into 8x8 inch baking dish and freeze 4 hours, until firm.

Steps:

• For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
• In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
• To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.