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Coconut and lime mousse with rum jelly
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A refreshing combination of lime and coconut with punchy rum jelly adding extra kick, this creamy mousse recipe by Giorgio and Gian Pietro makes a truly stunning alcoholic dessert. This dish is a great option for dinner parties as it can be put together quickly at the last minute – just remember to prepare the rum jelly in advance to give it enough time to set.
First published in 2015
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Ingredients
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Imperial
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
- 100g of popcorn, salted
- lime zest
SAVE RECIPE
Equipment
- Siphon bottle or cream whipper
Method
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
- 100g of popcorn, salted
- lime zest
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