A Mousse Wanting to Be An Ice Cream Sandwich
A Mousse Wanting to Be An Ice Cream Sandwich

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, a mousse wanting to be an ice cream sandwich. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

A Mousse Wanting to Be An Ice Cream Sandwich is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. A Mousse Wanting to Be An Ice Cream Sandwich is something which I have loved my whole life. They’re nice and they look fantastic.

Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all.

To get started with this 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:
  1. Take Coconut Mousse
  2. Prepare 5 g Gelatin Powder,
  3. Get 59 g Water,
  4. Take 456 g Coconut Milk,
  5. Make ready 70 g Demerara Sugar,
  6. Get 480 g Coconut Cream,
  7. Get 2 TBSP Desiccated Coconut,
  8. Get 2 TBSP Coconut Rum,
  9. Get Italian Meringue
  10. Take 100 g Demerara Sugar,
  11. Make ready 59 g Water,
  12. Make ready Egg White, 60g (About 2)
  13. Take 1/8 TSP Cream of Tartar,
  14. Get Assembly
  15. Prepare 6 Slices Singapore Swirl Bread,
  16. Get Kewpie Mayo, 6 Heaping Spread
  17. Take Coconut Flakes Lightly Toasted, For Decor

I just wanted to be sure. Diving into a big ice cream sundae is a decadent way to treat yourself. The best part about the dessert - besides the fact that it's made of ice Drizzle sauce on top of the ice cream. You can use the same sauce you coated the bottom of the dish with, or mix it up!

Steps to make A Mousse Wanting to Be An Ice Cream Sandwich:
  1. I am not a fan of durian, so I chose cookies & cream. Let's recreate this.
  2. You can check out my previous recipe for the swirl bread or visit: www.fatdough.sg/post/sg-swirl-bread
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.*
  10. 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.
  11. 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.
  12. Pipe the meringue onto the mousse. - - Decorate the sides with toasted coconut flakes. - - Lastly, carefully blowtorch the meringue until lightly browned. - - Serve immediately.

I wanted a chocolate mousse recipe I could use in my Raspberry-Filled Chocolate I won't argue against that claim because it is a chocolate whipped cream but it also still falls into the category of Once the cream is frothy, add the powdered sugar and sifted cocoa powder. This Easy Chocolate Mousse recipe is equally delicious and versatile. Eat it on it's own, or layer it in a trifle or cake! This vegan mango mousse is basically a mango coconut cream mousse made with just four simple The coconut cream is the key ingredient when it comes to consistency. You want to use a thick A mousse can stay in the freezer for up to a month at least.

So that is going to wrap it up with this exceptional food a mousse wanting to be an ice cream sandwich recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!