This original Tarla Dalal recipe can be viewed for free

Italian Coffee Mousse In Coconut Crust


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A coffee mousse flavoured with honey, set in a crunchy coconut crust.

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Setting Time: 60 min.
Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients



For the filling
8 tsp chopped agar-agar
2 tsp instant coffee powder
2 tsp sugar
2 tsp honey
200 gms whipped cream

For the coconut crust
6 tbsp grated coconut
1 tbsp butter
1 tbsp brown sugar

To be mixed into a garnish
2 tbsp dessicated coconut
1 tsp coffee powder

Method

    For the filling
    1. Soak the agar agar in 250 ml. of cold water for 1 hour. Cook on a slow flame until it dissolves.
    2. Add the coffee and the sugar. Strain the mixture.
    3. Add the honey, mix well and allow to cool.
    4. When the coffee mixture becomes syrupy and slightly thicker, add the whipped cream and mix well.

    For the coconut crust
    1. Mix the coconut, butter and brown sugar and cook on a slow flame for 2 minutes or until the coconut is slightly brown.
    2. Spread this mixture on a greased 175 mm. (7") diameter glass dish.
    3. Chill till firm.

    How to proceed
    1. Pour the filling mix on to the set coconut crust and refrigerate till set.
    2. Serve chilled, garnished with the desiccated coconut flavoured with coffee powder.

    Tips
    1. When cooking the coconut crust, it is important to keep stirring the mixture so it browns evenly.
    RECIPE SOURCE : Eggless DessertsBuy this cookbook
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