Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, a mousse wanting to be an ice cream sandwich. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
I followed Cooking Tree's recipe with slight alternatives which could be the reason why.my dessert evolved into ice cream in the end. Building an ice cream sandwich can be a labor of love. There's an infinite number of recipes for ice creams simple and sumptuous, and even more options for cookies, brownies and other baked.
A Mousse Wanting to Be An Ice Cream Sandwich is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. A Mousse Wanting to Be An Ice Cream Sandwich is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook a mousse wanting to be an ice cream sandwich using 17 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make A Mousse Wanting to Be An Ice Cream Sandwich:
- Get Coconut Mousse
- Get 5 g Gelatin Powder,
- Get 59 g Water,
- Make ready 456 g Coconut Milk,
- Take 70 g Demerara Sugar,
- Get 480 g Coconut Cream,
- Take 2 TBSP Desiccated Coconut,
- Make ready 2 TBSP Coconut Rum,
- Prepare Italian Meringue
- Prepare 100 g Demerara Sugar,
- Take 59 g Water,
- Get Egg White, 60g (About 2)
- Prepare 1/8 TSP Cream of Tartar,
- Get Assembly
- Make ready 6 Slices Singapore Swirl Bread,
- Take Kewpie Mayo, 6 Heaping Spread
- Get Coconut Flakes Lightly Toasted, For Decor
In a large bowl, mix sugar and cocoa together. Vanilla ice cream is a classic. It's also the perfect blank slate for making all kinds of ice cream desserts at home! There are a few ice cream desserts in a glass recipes too!
Steps 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.
My favorite cookies are crunchy and soft and chewy all in one. I love to incorporate different variations of chocolate, nuts and other topping! Since I don't own an ice cream maker, I made a semifreddo instead, a silky mixture of whipped cream and egg yolks that's more like a frozen mousse. To be honest, I actually prefer its light, velvety texture to ice cream in this scenario. I decided to sweeten it with honey and fold in lots of crunchy brown butter bits.
So that’s going to wrap this up for this exceptional food a mousse wanting to be an ice cream sandwich recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
