Ingredients
- 2 cups heavy cream
- 2 ounces sugar
- 1 sheet gelatin, softened in cold water
- 2 ounces coconut milk (recommended: Coco Lopez)
- 1 fresh Key lime, juiced
- 1 tablespoon grenadine
- 4 sheets rice leaves*
- Vegetable oil
- Powdered sugar
- Raspberry Coulis, recipe follows
- Lime twists, for garnish
- * Rice leaves are usually 6 to 8-inch squares and can be found at specialty Asian markets.
Directions
Whip cream and sugar until stiff peaks form. Fold in softened gelatin, coconut milk, lime juice, and grenadine. Cool in refrigerator for 3 hours.
Cut each rice leaf sheet into 3 pieces. In a large heavy-bottomed skillet, pour enough oil so that the rice leaves will float. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry rice leaves until crisp (about 1 minute.) Drain on paper towels and dust with powdered sugar while still warm.
Start with 1 scoop of mousse in center of cold plate. Top with 1 fried rice leaf. Add another scoop of mousse and top with another rice leaf. Top with a third scoop of mousse and final rice leaf. Drizzle raspberry coulis over and around the stack. Garnish with a lime twist.
Raspberry Coulis:
2 pints raspberries
4 tablespoons powdered sugar
Mix ingredients in blender and then press through fine sieve. Let cool in refrigerator.
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