Ingredients
- 1 ½ envelopes unflavored gelatin
- ½ cup water
- 1 15-ounce can sweetened cream of coconut
- 12 egg yolks
- 6 egg whites at room temperature
- 1 cup sugar
- ¼ cup dark Puerto Rican rum
- 1 teaspoon vanilla extract
- Butter for greasing pan
- 24 ladyfingers
- Whipping cream
- Nutritional Information
Nutritional analysis per serving (6 servings)
583 calories; 16 grams fat; 12 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 97 grams carbohydrates; 0 grams dietary fiber; 69 grams sugars; 8 grams protein; 127 milligrams cholesterol; 105 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Sprinkle gelatin over 1/2 cup of water and reserve.
- Using a whisk, mix coconut cream with yolks. Place in a heavy saucepan over low heat and cook, stirring, until mixture thickens.
- Add gelatin mixture and stir until gelatin dissolves. Set aside to cool.
- Beat egg whites until stiff, slowly adding 1/2 cup sugar while beating. Fold into coconut cream until well mixed.
- Boil remaining 1/2 cup sugar with the 1/2 cup water until thick and syrupy – 220 degrees on a candy thermometer. Cool and add rum and vanilla.
- Butter a charlotte mold. Soak ladyfingers thoroughly, one by one, in the sugar syrup and line the sides of the mold. Pour in a third of the coconut cream. Moisten more ladyfingers and layer over the cream. Repeat twice, ending with ladyfingers.
- Refrigerate at least 6 hours.
- Whip the cream just before serving, and unmold the mousse on a round platter. Garnish with candied violets and mint leaves, if desired. Serve with the whipped cream.
Dining and Cooking