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

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, a mousse wanting to be an ice cream sandwich. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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A Mousse Wanting to Be An Ice Cream Sandwich is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. A Mousse Wanting to Be An Ice Cream Sandwich is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have a mousse wanting to be an ice cream sandwich using 17 ingredients and 12 steps. Here is how you cook that.

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

In a large bowl, mix sugar and cocoa together. Oh, and be sure to buy a good ice cream scoop! affiliate link You're going to want it! Vanilla ice cream is a classic. It's also the perfect blank slate for making all kinds of ice cream desserts at home!

Instructions 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.

There are a few ice cream desserts in a glass recipes too! asmr chocolate mousse cake + ice cream sandwiches Since I don't own an ice cream maker, I made a semifreddo instead, a silky mixture of whipped cream and egg yolks that's more like a frozen mousse. To be honest, I actually prefer its light, velvety texture to ice cream in this scenario. I decided to sweeten it with honey and fold in lots of crunchy brown butter bits. In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended.

So that’s going to wrap this up with this exceptional food a mousse wanting to be an ice cream sandwich recipe. Thank you very much for your time. I’m confident you can 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, colleague and friends. Thank you for reading. Go on get cooking!