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How to Make Mousse

  • Whipping Cream 350 g
  • Cream Cheese 250 g
  • Sugar Caster 10 g
  • Kecap Bango 60 g

How to Make Crumb Base

  • Roma Kelapa Cookies 100 g
  • Marie Regal 40 g
  • Clarified Butter 25 g

Making Coconut Cheese Mousse

  • Crushed Mix Nuts
  • Mint Leaves
  • Dried Coconut Slices
  • Mousse
  • Crumb Base
  1. How to Make Mousse

    • Beat cream cheese, caster sugar and Kecap Bango until evenly mixed, then add whipping cream to foam. Set aside.
  2. 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.
  3. 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.
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