Coconut noodles with pomegranate

Name: Coconut noodles with pomegranate
Cook time: 30 min
Total time: 3 h 45 min
Yield: 4
Ingredients: 8 sheets Gelatine; 1 can(s) (400 ml each) unsweetened coconut milk; 150 ml Milk; 100 g Sugar; 250 g Whipped cream; 1 Pomegranate; 4 TABLESPOONS Coconut flake; 6 TABLESPOONS Pomegranate syrup

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Home-made, the syrup tastes wonderfully intense and also complements the white coconut milk mousse perfectly

COOK TIME
30 mins

TOTAL TIME
225 mins

Ingredients

Servings: 4

8 sheets Gelatine
1 can(s) (400 ml each) unsweetened coconut milk
150 ml Milk
100 g Sugar
250 g Whipped cream
1 Pomegranate
4 TABLESPOONS Coconut flake
6 TABLESPOONS Pomegranate syrup

Directions

1
For the cams, soak gelatine cold. Mix coconut milk, milk and sugar. Heat up about 10 tablespoons. Squeeze the gelatine and dissolve in it. Stir into the rest of the milk mixture and chill for about 15 minutes until the mixture begins to gel. Whip cream until stiff, fold in. Pour the mousse into a shallow bowl, chill for at least 3 hours.
2
Halve the pomegranate and remove the seeds. On a plate mix with coconut flakes. Use a tablespoon to cut out 8-12 cams from the mousse. Place it on the pomegranate-coconut mixture and carefully turn it or sprinkle it over it. Place on four to six plates and sprinkle with syrup.
3
Squeeze about 7 pomegranates. Pour 900 ml pomegranate juice and 300 ml orange juice through a sieve into a wide pot. Stir in 1 packet of bourbon vanilla sugar and 400 g sugar. Bring everything to the boil and boil down over high heat for about 20 minutes until syrupy. If necessary, skim off any excess water and pour into a clean bottle immediately. Let it cool down.