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
Place the mixture in the bowl of an electric mixer and whisk on medium–high speed for 10 minutes or until doubled in volume. Transfer to a piping bag fitted with a
This can be made 1 day in advance.
© 2010 All rights reserved. Published by Murdoch Books.