Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, a mousse wanting to be an ice cream sandwich. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Xylitol or allulose gives the ice cream a creamier consistency. Remember, however, that xylitol is poisonous to dogs. Don't let them lick or taste any of the ice cream mixture.

A Mousse Wanting to Be An Ice Cream Sandwich is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. A Mousse Wanting to Be An Ice Cream Sandwich is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have a mousse wanting to be an ice cream sandwich using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make A Mousse Wanting to Be An Ice Cream Sandwich:

1. Get Coconut Mousse
2. Prepare Gelatin Powder,
3. Take Water,
4. Make ready Coconut Milk,
5. Take Demerara Sugar,
6. Take Coconut Cream,
7. Make ready Desiccated Coconut,
8. Make ready Coconut Rum,
9. Take Italian Meringue
10. Get Demerara Sugar,
11. Prepare Water,
12. Make ready Egg White, 60g (About 2)
13. Prepare Cream of Tartar,
14. Make ready Assembly
15. Prepare Singapore Swirl Bread,
16. Take Kewpie Mayo, 6 Heaping Spread
17. Get Coconut Flakes Lightly Toasted, For Decor

Two Low-Carb Dessert Recipes In One This recipe is for both the keto peanut butter cookies and. Add whipping cream to melted ice cream. Sift cocoa powder into the chocolate mixture. And for something a bit more middle ground, you can lighten up store-bought ice cream with whipped cream (and booze, if you like), as in these particularly festive gingerbread men eggnog ice cream sandwiches: asmr mousse cake + ice cream sandwiches & poopping boba

Instructions to make A Mousse Wanting to Be An Ice Cream Sandwich:

1. I am not a fan of durian, so I chose cookies & cream. Let's recreate this.
2. You can check out my previous recipe for the swirl bread or visit: www.fatdough.sg/post/sg-swirl-bread
3. Prepare coconut mousse. - - Place pastry rings on a tray lined with parchment paper. - - Bloom gelatin by adding gelatin into the water. - - Stir to dissolve and set it aside. - - In a sauce pot over medium heat, add coconut milk and sugar.
4. Stir to dissolve. - - Add in the bloomed gelatin and stir until fully dissolved. - - Bring to a boil. - - Allow it to boil for 2 mins. - - Remove from heat and set aside to cool down completely. - - In a large bowl, add in coconut cream.
5. Using a hand or stand mixer, whip until foamy. - - Pop it in the freezer for 2 mins. - - Take it outta the freezer and continue whipping for another 2 mins. - - Return it back to the freezer and repeat the steps until the coconut cream is whipped to a thick consistency with soft peaks.
6. Fold in half of the coconut milk mixture, desiccated coconut and coconut rum. - - Continue folding until well combined. - - Repeat the steps for the remaining half. - - Once it has comes to 1 complete liquid, transfer into the pastry rings. - - Freeze overnight.
7. Prepare Italian meringue. - - In a sauce pot, add sugar and water. - - Swirl to dissolve the sugar. - - Bring it to 110 degree celsius or 230 fahrenheit.
8. Just before it reaches to that desired temperature, whip egg whites and cream of tartar in a large bowl until foamy. - - Once the syrup reaches that desired temperature, gradually and slowly pour into the egg white mixture while still whipping away. - - Continue whipping until it is thick and glossy. - - Transfer into a piping bag.
9. You can use any simple tip you desire. Please note that this meringue doesn't go well with any fancy star tip. - - A side note: Prepare this meringue just when you are about to pipe. It doesn't sit well on the counter.*
10. Assemble the mousse. - - Using the same pastry ring, cut out discs from the swirl bread. - - Spread kewpie mayo on 1 side only. - - Toast, mayo side down, until crispy.
11. Transfer onto serving plate toasted side down. - - Remove the mousse from the freezer. - - Carefully, using a blow torch to heat up the pastry ring for easy unmolding. - - Slide the mousse onto the toasted bread.
12. Pipe the meringue onto the mousse. - - Decorate the sides with toasted coconut flakes. - - Lastly, carefully blowtorch the meringue until lightly browned. - - Serve immediately.

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So that’s going to wrap this up with this special food a mousse wanting to be an ice cream sandwich recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!