2 cups half & half
1 cup coconut syrup
3 egg yolks, lightly beaten
1 1/2 T unflavored gelatin
pinch salt
3 egg whites
1 T sugar
6 T pistachio nuts, crushed
9 ~ 10 slices pound cake, 1/2" thick
(for garnish)
whipped cream flavored with coconut syrup
toasted shredded coconut
[how to make]
*Combine first 5 ingredients in large heavy-bottomed saucepan.
*Place over medium heat and stir constantly until gelatin is dissolved.
*Pour into medium bowl and place in larger bowl filled with ice.
*Chill until thick, 20 to 30 minutes, stirring frequently.
*When mixture is thick, beat egg whites until stiff peaks form.
*Gradually add sugar and beat until stiff.
*Carefully fold into gelatin mixture; fold in nuts.
*Pour into 9 or 10 4-oz molds and place 1 slice pound cake atop each, trimming to fit.
*Chill until firm, at least 2 hours.
*Unmold onto serving dishes and top with whipped cream and toasted coconut.
-makes 9 to 10-
Note: I found this recipe in "Favorite Restaurant Recipes from Bon Appetit".
Labels: mousse recipe
