Coconut and lime mousse with rum jelly

  • Dessert
  • medium
  • 4
  • 15 minutes, plus setting time

PT15M

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Ingredients

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Mousse

  • 500g of coconut purée
  • 125ml of lime juice
  • 175g of cream
  • 50g of icing sugar

Jelly

  • 350g of water
  • 180g of brown sugar
  • 290g of dark rum
  • 9 gelatine leaves, soaked in cold water

To serve

1
For the rum jelly, boil the water with the brown sugar. Add the rum and gelatine, then transfer to a tray to set
  • 350g of water
  • 180g of brown sugar
  • 9 gelatine leaves, soaked in cold water
  • 290g of dark rum
2
For the mousse, mix the coconut and lime juice with the cream and icing sugar until thoroughly combined. Transfer the mixture to a siphon with 1 gas charge to form a mousse
  • 500g of coconut purée
  • 125ml of lime juice
  • 175g of cream
  • 50g of icing sugar
3
To serve, arrange 6 pieces of popcorn on the bottom of a glass, covering with a generous helping of the mousse. Cut the rum jelly into rough chunks and sprinkle over the mousse, topping with a little more popcorn and grated lime zest
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