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Bango Coconut Cheese Mousse
Mousse has a sweet taste. By adding Kecap Bango, it will add a unique sweet taste. Combined with other ingredients, it makes for a perfect dessert.
Ingredients
How to Make Mousse
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Whipping Cream 350.0 g
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Cream Cheese 250.0 g
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Sugar Caster 10.0 g
How to Make Crumb Base
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Roma Kelapa Cookies 100.0 g
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Marie Regal 40.0 g
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Clarified Butter 25.0 g
Making Coconut Cheese Mousse
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Crushed Mix Nuts
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Mint Leaves
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Dried Coconut Slices
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Mousse
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Crumb Base
Preparation
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How to Make Mousse
- Beat cream cheese, caster sugar and Kecap Bango until evenly mixed, then add whipping cream to foam. Set aside.
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How to Make Crumb Base
- Put the Roma Kelapa Cookies and Marie Regal on the food processor then crush. Add clarified butter and mix well using a spatula, set aside.
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Making Coconut Cheese Mousse
- Arrange crumb base and mousse in a shooter glass according to the taste, then add the garnish. Store in a chiller before serving.
