SERVES 6
Ingredients
Sauce
Вѕ cup raspberries
2 tablespoons honey
2 tablespoons water
1 pinch salt
Mousse
2ВЅ tablespoons tapioca flour
Вѕ cup coconut milk
1ВЅ teaspoons grated lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
в…› teaspoon salt
3 large egg whites
6 tablespoons palm sugar
Preparation
1.В В Simmer all sauce ingredients in a medium saucepan over medium heat until honey is dissolved (2 to 4 minutes). Transfer sauce mixture to a blender and process until smooth (about 15 seconds). Strain the sauce through a fine-mesh strainer; you should end up with ВЅ cup of sauce. Spoon sauce into six four-ounce ramekins and refrigerate until chilled (about 20 minutes).
2.В В While the sauce is chilling, whisk tapioca flour, coconut milk, lemon zest and juice, vanilla, and salt together in a large metal bowl until smooth. Set bowl over a large saucepan of barely simmering water, making sure that the water does not touch the bottom of the bowl. Whisk until thickened. Immediately pour through a fine mesh strainer. Chill strained mousse for 10 minutes.
3.В В Spoon mousse evenly into chilled ramekins on top of sauce, cover tightly with plastic wrap, and refrigerate until chilled and set (six to eight hours). Serve chilled.
