COCONUT MOUSSE WITH RUM SYRUP

Coconut Mousse With Rum Syrup image

Provided by Nancy Harmon Jenkins

Categories dessert

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 envelopes unflavored gelatin
1/2 cup water
1 15-ounce can sweetened cream of coconut
12 egg yolks
6 egg whites at room temperature
1 cup sugar
1/4 cup dark Puerto Rican rum
1 teaspoon vanilla extract
Butter for greasing pan
24 ladyfingers
Whipping cream

Steps:

Sprinkle gelatin over 1/2 cup of water and reserve.
Using a whisk, mix coconut cream with yolks. Place in a heavy saucepan over low heat and cook, stirring, until mixture thickens.
Add gelatin mixture and stir until gelatin dissolves. Set aside to cool.
Beat egg whites until stiff, slowly adding 1/2 cup sugar while beating. Fold into coconut cream until well mixed.
Boil remaining 1/2 cup sugar with the 1/2 cup water until thick and syrupy - 220 degrees on a candy thermometer. Cool and add rum and vanilla.
Butter a charlotte mold. Soak ladyfingers thoroughly, one by one, in the sugar syrup and line the sides of the mold. Pour in a third of the coconut cream. Moisten more ladyfingers and layer over the cream. Repeat twice, ending with ladyfingers.
Refrigerate at least 6 hours.
Whip the cream just before serving, and unmold the mousse on a round platter. Garnish with candied violets and mint leaves, if desired. Serve with the whipped cream.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 6 grams, Carbohydrate 74 grams, Fat 19 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 114 milligrams, Sugar 53 grams, TransFat 0 grams