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SARINAW
Crispy coconut mousse
Also try this delicious crunchy coconut mousse
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Ingredients
Directions
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Crumble the biscuits over 6 glasses or trays.
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Soak the gelatin in cold water. Heat the coconut milk without cooking.
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Squeeze the gelatine and dissolve it in the coconut milk. Allow to cool slightly and stir in the ginger syrup and yogurt.
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Beat the egg white stiffly. Beat the whipped cream with the vanilla sugar, spat through the egg whites and then through the yoghurt mixture.
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Spoon it in the glasses and put it covered for at least 2 hours in the refrigerator (or a day in advance).
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Garnish the dish with a hint of cinnamon powder and a sprig of currants.
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Nutrition
290Calories
Sodium0% DV0g
Fat28% DV18g
Protein12% DV6g
Carbs8% DV25g
Fiber0% DV0g
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