Coconut Mousse

• 4½ sheets gelatine, titanium strength
• 150 ml (5 fl oz) fresh

Soak the gelatine in cold water for 5 minutes or until softened.

Place the coconut juice in a saucepan and bring to the boil. Squeeze out the excess water from the gelatine and add the gelatine to the pan, stirring until dissolved. Add the coconut cream and sugar syrup and stir until combined. Remove from the heat, pour into a plastic 15 × 10