Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, a mousse wanting to be an ice cream sandwich. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

A Mousse Wanting to Be An Ice Cream Sandwich is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. A Mousse Wanting to Be An Ice Cream Sandwich is something which I’ve loved my entire life. They are nice and they look wonderful.

Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all.

To begin with this recipe, we have to first prepare a few ingredients. You can have a mousse wanting to be an ice cream sandwich using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make A Mousse Wanting to Be An Ice Cream Sandwich:

1. Prepare Coconut Mousse
2. Take 5 g Gelatin Powder,
3. Get 59 g Water,
4. Make ready 456 g Coconut Milk,
5. Get 70 g Demerara Sugar,
6. Take 480 g Coconut Cream,
7. Make ready 2 TBSP Desiccated Coconut,
8. Make ready 2 TBSP Coconut Rum,
9. Get Italian Meringue
10. Prepare 100 g Demerara Sugar,
11. Take 59 g Water,
12. Get Egg White, 60g (About 2)
13. Make ready 1/8 TSP Cream of Tartar,
14. Prepare Assembly
15. Prepare 6 Slices Singapore Swirl Bread,
16. Prepare Kewpie Mayo, 6 Heaping Spread
17. Get Coconut Flakes Lightly Toasted, For Decor

I just wanted to be sure. All there's left is the Ice Cream. How promising it was at first; to become solid again after a state of fluidness, to overcome the scare of the Honeycomb brood because I changed into an Ice Cream sandwich and thus the brood problem resolved itself. Overcome with happiness I was, exhilarated.

Instructions to make A Mousse Wanting to Be An Ice Cream Sandwich:

1. I am not a fan of durian, so I chose cookies & cream. Let's recreate this.
2. You can check out my previous recipe for the swirl bread or visit: www.fatdough.sg/post/sg-swirl-bread
3. Prepare coconut mousse. - - Place pastry rings on a tray lined with parchment paper. - - Bloom gelatin by adding gelatin into the water. - - Stir to dissolve and set it aside. - - In a sauce pot over medium heat, add coconut milk and sugar.
4. Stir to dissolve. - - Add in the bloomed gelatin and stir until fully dissolved. - - Bring to a boil. - - Allow it to boil for 2 mins. - - Remove from heat and set aside to cool down completely. - - In a large bowl, add in coconut cream.
5. Using a hand or stand mixer, whip until foamy. - - Pop it in the freezer for 2 mins. - - Take it outta the freezer and continue whipping for another 2 mins. - - Return it back to the freezer and repeat the steps until the coconut cream is whipped to a thick consistency with soft peaks.
6. Fold in half of the coconut milk mixture, desiccated coconut and coconut rum. - - Continue folding until well combined. - - Repeat the steps for the remaining half. - - Once it has comes to 1 complete liquid, transfer into the pastry rings. - - Freeze overnight.
7. Prepare Italian meringue. - - In a sauce pot, add sugar and water. - - Swirl to dissolve the sugar. - - Bring it to 110 degree celsius or 230 fahrenheit.
8. Just before it reaches to that desired temperature, whip egg whites and cream of tartar in a large bowl until foamy. - - Once the syrup reaches that desired temperature, gradually and slowly pour into the egg white mixture while still whipping away. - - Continue whipping until it is thick and glossy. - - Transfer into a piping bag.
9. You can use any simple tip you desire. Please note that this meringue doesn't go well with any fancy star tip. - - A side note: Prepare this meringue just when you are about to pipe. It doesn't sit well on the counter.*
10. Assemble the mousse. - - Using the same pastry ring, cut out discs from the swirl bread. - - Spread kewpie mayo on 1 side only. - - Toast, mayo side down, until crispy.
11. Transfer onto serving plate toasted side down. - - Remove the mousse from the freezer. - - Carefully, using a blow torch to heat up the pastry ring for easy unmolding. - - Slide the mousse onto the toasted bread.
12. Pipe the meringue onto the mousse. - - Decorate the sides with toasted coconut flakes. - - Lastly, carefully blowtorch the meringue until lightly browned. - - Serve immediately.

Diving into a big ice cream sundae is a decadent way to treat yourself. The best part about the dessert - besides the fact that it's made of ice Drizzle sauce on top of the ice cream. You can use the same sauce you coated the bottom of the dish with, or mix it up! The ice cream sandwich is an ingenious dessert; it combines two of the best things of all time: ice cream and cookies. We tried seven brands of ice cream sandwiches and ranked them from our least to most favorite.

So that is going to wrap it up for this special food a mousse wanting to be an ice cream sandwich recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!