Dining

Hawaii Coconut Caramel Mousse

with Chef Patrick Ho from Fortuna Hanoi Hotel

Let’s make a fun dessert for this chilly autumn! It has some familiar flavours, but the easy recipe doesn’t require knowing how to make thick, chewy caramels. Sweet!

Ingredients: serves 6

For chocolate mousse:

1 can full-fat coconut milk
1 3.5 oz chocolate bar, chopped
1 tsp cacao powder
3 tsp agar-agar or 1 tsp gelatin
1 tsp vanilla

For habanero salted caramel:

1 batch paleo caramel sauce - substitute habanero infused salt for sea salt

For toppings:

Shaved chocolate to taste
Leftover caramel sauce to taste
Coconut whipped cream to taste
Habanero infused salt to taste

Chef Patrick Ho

Method:

Make the paleo caramel sauce according to its directions. Pour the caramel (saving about 1-2 tablespoons) into six small jars and set aside.
For the mousse, place the coconut milk in a medium pot and heat over medium high heat. Once hot, add the chopped chocolate, cacao powder and vanilla. Whisk to combine.
Once the chocolate is melted, add the agar-agar and bring to a boil. Once boiling, reduce heat to a simmer and whisk until dissolved.
Top the caramel with the mousse. Refrigerate until set, about 3-4 hours.
To serve, top with coconut whipped cream, shaved chocolate, extra caramel sauce and an additional sprinkle of habanero salt.

You can enjoy the dish at Fortuna Hotel, 6B Lang Ha St, Ba Dinh Dist, Ha Noi. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn | fortuna.vn.

OVietnam

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