Tuesday, June 18 2013, 10:06 AM MDT
Coconut Lime Mousse & Tropical Salsa Parfait
As Aired On August 8, 2012
Recipe Courtesy Of Chef Adalberto Diaz Labrada, City Creek Harmons
For the Mousse:
1 14oz can of Coconut Milk
1/4 Cup Sugar
1 1/2 Cup Heavy Whipping Cream
1 Package Unflavored Gelatin
1/4 Cup Cold Water
Zest and Juice of 1 Lime
1.) Sprinkle gelatin in cold water and allow to bloom for 5 minutes.
2.) Whip Cream with Sugar to medium peaks and reserve. Melt bloomed gelatin and mix with 1/3 of the coconut, heat to 110 degrees F.
3.) Fold in the rest of the coconut, lime zest, and lime juice. Cool to 70 degrees F and fold in cream.
Fruit Salad & Parfait
1/2 Pineapple, diced
2 Mangoes, diced
1 Container blueberries
1 Container of strawberries, diced
Zest of 1 Orange
1/2 Cup Orange Segments
2 Kiwis, diced
1/4 tsp vanilla bean paste
2 Tbsp Fresh Mint, chiffonade
1 Harmons Angel Food Cake, sliced 1/2 inch thick
1.) Mix the ingredients of the fruit salad and let marinate for 15 to 20 minutes.
2.) In a glass bowl, layer the cake, fruit salad and mousse alternating until done.
3.) Refrigerate for 30 minutes to 1 hour or until set. Serve cold.
(Copyright 2012 Sinclair Broadcasting Group.)