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ITALIAN COFFEE MOUSSE IN COCONUT CRUST Recipe | | International Desserts Recipe by Tarla Dalal |
| | INGREDIENTS | For the coconut crust
6 tablespoons grated fresh coconut
1 tablespoon butter
1 tablespoon brown sugar
For the filling
8 teaspoons agar agar (China grass), cut into pieces
2 teaspoons instant coffee
2 teaspoons sugar
2 teaspoons honey
200 grams whipped cream
To be mixed into a garnish
2 tablespoons desiccated coconut
1 teaspoon coffee powder
| | METHOD | For the filling
Soak the agar agar in 250 ml. of cold water for 1 hour. Cook on a slow flame until it dissolves.
Add the coffee and the sugar. Strain the mixture.
Add the honey, mix well and allow to cool.
When the coffee mixture becomes syrupy and slightly thicker, add the whipped cream and mix well.
For the coconut crust
Mix the coconut, butter and brown sugar and cook on a slow flame for 2 minutes or until the coconut is slightly brown.
Spread this mixture on a greased 175 mm. (7 inch) diameter glass dish.
Chill till firm.
How to proceed
Pour the filling mix on to the set coconut crust and refrigerate till set.
Serve chilled, garnished with the desiccated coconut flavoured with coffee powder.
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