Crispy coconut mousse

Name: crispy coconut mousse
Total time: 20 min
Yield: 6
Ingredients: 8 almond (foam) biscuit; 8 bokkenpootje; 4 leaf gelatin; 150 milliliters coconut milk; 2 tablespoon ginger syrup; 2 tablespoon honey; 200 milliliters full yogurt; 1 protein; 125 milliliters whipped cream; 1 bag vanilla sugar; teaspoon cinnamon powder; 6 twig currant

Also try this delicious crunchy coconut mousse

Ingredients

8 almond (foam) biscuit
8 bokkenpootje
4 leaf gelatin
150 milliliters coconut milk
2 tablespoon ginger syrup
2 tablespoon honey

200 milliliters full yogurt
1 protein
125 milliliters whipped cream
1 bag vanilla sugar
Teaspoon cinnamon powder
6 twig currant

Kitchen Stuff

1 refractory bowl

Directions

Crumble the biscuits over 6 glasses or trays.
Soak the gelatin in cold water. Heat the coconut milk without cooking.
Squeeze the gelatine and dissolve it in the coconut milk. Allow to cool slightly and stir in the ginger syrup and yogurt.
Beat the egg white stiffly. Beat the whipped cream with the vanilla sugar, spat through the egg whites and then through the yoghurt mixture.
Spoon it in the glasses and put it covered for at least 2 hours in the refrigerator (or a day in advance).
Garnish the dish with a hint of cinnamon powder and a sprig of currants.