I am passionate about recipes with corn. This corn mousse cake with coconut turned out divine and is a very simple recipe to cook. So let's learn how to make it!
Prep Time3 hourshrs
Cook Time40 minutesmins
Total Time3 hourshrs40 minutesmins
Servings: 12slices
Calories: 406kcal
Author: Natália Palmegiano - Cook'n Enjoy
Equipment
Blender
Mixer
Microwave
Oven
Ingredients
Dough
2units ofEgg
1/2cup ofMilk 4.1 fl oz (120 mL)
1/2 cup ofSugar 3.2 oz (90 g)
1/4cup ofOil 2 fl oz (60 mL)
3oz ofSweet Corn (85 g)
1/2cup ofCornmeal 2.1 oz (60 g)
1.8oz ofCoconut shredded (50 g)
1/2cup ofAll-purpose Flour 2.1 oz (60 g)
2tsp ofBaking Powder 0.4 oz (10 g)
Corn Mousse
9oz ofSweet Corn (255 g )
6.8fl oz ofCoconut Milk (200 mL)
13.8oz ofSweetened Condensed Milk (390 g)
7.1fl oz ofHeavy Cream (200 g)
0.4oz ofUnflavored Gelatin (12 g)
5tbsp ofWater 2.5 fl oz (75 mL)
3/4cup ofWhipping Cream 6.1 fl oz (180 mL)
Instructions
Dough
Place eggs, milk, sugar, oil, sweet corn, and cornmeal in a blender and blend well.
Pour into a bowl and add shredded coconut, then gradually add all-purpose flour.
When homogeneous, finish with baking powder.
Pour into a round, removable bottom pan with a 7.9-inch (20 cm) diameter (line the bottom with parchment paper).
Bake in a preheated oven at 200°C (392°F) for about 30-35 minutes or until a toothpick comes out clean.
Remove from the oven and let it cool.
Corn Mousse
Place sweet corn and coconut milk in a blender and blend for 2-3 minutes.
Strain the blender mixture to remove excess pulp (you can leave it if you prefer).
Return to the blender and add condensed milk and heavy cream, blend for another 30 seconds, then set aside.
Hydrate the unflavored gelatin with water and set aside.
Whip the well-chilled heavy cream in a mixer on low speed for approximately 3 minutes until it forms waves.
Add the blender mixture and mix a bit with a spatula, then quickly with the mixer.
Then, heat the hydrated gelatin in the microwave for 20 seconds and add it to the mixture.
Mix once again.
Assembly
With the cake already cold, run a knife around the cake and unmold it with the help of a glass underneath.
Remove the parchment paper from the bottom of the cake.
Place the cake on a board with the top facing up.
To level the cake and make the mousse stick well, cut the top of the cake.
Wash the pan that baked the cake and transfer the cake batter without the top into the already clean pan.
Pour the corn mousse on top and refrigerate to set well.
Once the mousse is firm, run a spatula around the pan and place a glass underneath to lower the side.
Transfer the mousse cake to a plate and decorate with shredded coconut.