Saturday 19th May 2007by rkhooks
My fridge is stuffed with copious amounts of Dulce de leche or as the French say ‘confiture de lait’ at the moment. I am researching into various ways of using the stuff (any suggestions welcome). We already use it in our ‘coquetines’ (Argentinian biscuits) we make at La Cocotte. I tried making dulce de leche financiers this week. Not too bad, need to work on the recipe. I’ll post it once I get it right.
The other day I came across Seven spoons Food blogging event: ‘Sugar high Friday: shades of white this got me thinking of white combinations to go with dulce de leche. Coconut felt like a natural pairing as the original Argentinian biscuit recipe for ‘coquetines’ uses desiccated coconut. I always thought desiccated coconut looks like snowflakes (hence the title). I made these with the help of my lovely assistant Lois (one of the kids I look after). She used a spoon of nutella instead of the dulce de leche and decorated her’s with coloured hundred and thousands.
Coconut & dulce de Leche mousse
400ml can of coconut milk
400ml whipping cream
6 tbsp caster sugar
6 leaves of gelatin
50g desiccated coconut
and a few spoons extra for decoration
6 tbsp of dulce de Leche
Soak gelatin in ice-cold water. Whip cream to soft peaks, add sugar half way through. Mix the 50g desiccated coconut with the coconut mix. Fold together the cream and coconut milk. Squeeze the water out of the gelatin, heat gently in a pot until melted. Add a spoon of the cream mixture to the gelatin. Mix, then add the gelatin to the cream. Folding gently but making sure it