Coconut Green Tea Mousse
|Milk||3 Cup (48 tbs)|
|Tea bags||10 (Individual Size)|
|Sugar||1 Cup (16 tbs)|
|Unflavored gelatin envelope||1|
|Cookie coconut||1 Cup (16 tbs) (Packaged Grated)|
|Green color||6 Drop|
|Yellow color||6 Drop|
|Heavy cream||1 Cup (16 tbs), chilled|
Heat milk to boiling in a saucepan.
Add tea bags and allow to steep over medium heat 15 minutes, pressing the bags very gently with the back of a wooden spoon during steeping to avoid floating.
Remove bags to a strainer and drain over saucepan several minutes.
(Do not press or break bags; discard bags.) Add a blend of the sugar and the gelatin; stir until gelatin is dissolved.
Remove from heat, blend in coconut, and let stand 10 to 20 minutes before chilling for hot mixture to absorb the full coconut flavor.
Stir in enough food coloring to tint a pale green.
Chill in refrigerator or over a bowl of ice and water until mixture is slightly thickened, stirring often.
When thickened, beat well.
Whip the chilled cream until soft, not stiff, peaks are formed.
Fold into gelatin.
Turn into a 1 quart fancy mold and freeze 6 to 8 hours.
Or spoon into 8 individual molds.
When unmolded, garnish with chopped salted pistachio nuts