Time to heat up your winter with these cool little Piña Colada Mousses. Just 15 minutes to whip together, the hardest part of the recipe is waiting overnight for it to set up in the fridge.
1 cup canned cream of coconut
1 cup canned crushed pineapple
1 cup whipping cream
¼ cup dark rum
2 Tbs water
2 tsp unflavored gelatin
Maraschino cherry and crushed pineapple, to garnish if you like
1. Purée the first four ingredients in a blender. Transfer to a bowl.
2. Pour water into a small heavy saucepan. Sprinkle with the gelatin. Let stand 10 minutes. Stir over low heat until gelatin dissolves thoroughly.
3. Add dissolved gelatin to the coconut mixture and stir well.
4. Divide among 6 small cocktail glasses or ramekins. Cover and chill overnight. Serve garnished with a little crushed pineapple and a cherry.
Recipe from Bon Appétit Magazine
Hudson And Troop, a project of Melbourne, Australia-based artist Travis Aulsebrook, are marching into the kitchen with a little ‘Stepping In Time’. The instrument build up is lots of fun.