Rafaello Double Mousse Dessert

INGREDIENTS

150ml double cream, 200ml condensed milk, 60ml fine coconut, 60ml coconut cream,15ml gelatine , 30ml warm water, rafaello choc balls to decorate

METHOD

Whisk double cream and condensed milk together in a bowl until combined. Stir in coconut and coconut cream and mix well together. Mix gelatine in warm water to dissolve and place over a small bowl of boiling water. Continue stirring for 1-2 minutes... Use electric blender to blend cream mixture and gelatine mixture together... Spoon into dessert bowl and leave to set... decorate as desired!

WOULD YOU LIKE TO ?

COMMENTS