Brazilian recipe
Easy Coca-Cola Mousse (Mousse de coca-cola)
A faithful Brazilian recipe for easy coca-cola mousse, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 cartons of gelatine sabor abacaxi
2 cartons of gelatine sabor morango
2 cups of boiling water
2 cups of Coca-Cola gelada
1 cans of cream light (without the soro)
2 cartons of gelatine sabor morango
2 cups of boiling water
2 cups of Coca-Cola gelada
1 cans of cream light (without the soro)
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Prepare the gelatine of abacaxi dissolvendo-the in 1 cups of boiling water and reserve
- Prepare the duas cartons of gelatine of morango dissolvendo-the juntas in 1 cups of boiling water and reserve
- Place in the blender the cream light, the gelatine of abacaxi ja dissolvida and the Coca-Cola gelada
- Beat bem todos the ingredientes ate obter the mixture smooth
- Pour the mixture in the tin (previamente passada in cold water to facilitar in the hora of desenformar) or in tacthe individuais
- Take à fridge for approximately 3 horas, or ate set bem
- Desenforme carefully, if necessario, and decore to taste antes of serve
Observations
This recipe keeps the Brazilian identity of Mousse de coca-cola, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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