Bango Coconut Cheese Mousse

Name: Bango Coconut Cheese Mousse
Yield: 1
Ingredients: 350.0g Whipping Cream; 250.0g Cream Cheese; 10.0g Sugar Caster; 60.0g Bango Kecap Manis 1.5kg; 100.0g Roma Kelapa Cookies; 40.0g Marie Regal; 25.0g Clarified Butter; 0.0g Crushed Mix Nuts; 0.0g Mint Leaves; 0.0g Dried Coconut Slices; 0.0g Mousse; 0.0g Crumb Base

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.

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How to Make Mousse

Whipping Cream 350.0 g
Cream Cheese 250.0 g
Sugar Caster 10.0 g
Bango Kecap Manis 1.5kg 60.0 g
Bango Kecap Manis 1.5kg
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More information

How to Make Crumb Base

Roma Kelapa Cookies 100.0 g
Marie Regal 40.0 g
Clarified Butter 25.0 g

Making Coconut Cheese Mousse

Crushed Mix Nuts
Mint Leaves
Dried Coconut Slices
Mousse
Crumb Base

Desserts

Indonesian

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.

...

Preparation

How to Make Mousse
- Beat cream cheese, caster sugar and Kecap Bango until evenly mixed, then add whipping cream to foam. Set aside.
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.
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.