Coconut Mousse

1. 1

   soak the gelatin in 1/2cup water

2. 2

   Separate THE YOLK AND WHITE

3. 3

   TAKE A SAUCEPAN, PUT THE SUGAR AND YOKE, CREAM WELL, ADD THE CONDENSED MILKAND MILK, MIX WELL, PLACE IN A DOUBLE BOILER AND COOK TILL THICK,

4. 4

   AT THIS STAGE ADD THE SOSKED GELATIN, MIX WELL AND REMOVE FROM FLAME, COOL WELL IN A BASIN OF COLD WATER.

5. 5

   WHEN WELL COOLED, ADD THE COCONUT MILK, KEEP IN FRIDGE TO SET .

6. 6

   WHEN HALF SET, BEAT LIGHTLY, AND FOLD IN THE STIFFLY BEATEN EGG WHITS. TRANSFER TO A CLEAN BOWL AND CHILL WELL BEFORE SERVING

No additional tips available.