EXTRACT OF CANARIAN PALM MOUSSE
First of all, the milk is boiled and gelatin is added.
Egg´s yolks and sugar are put in water bath and stirred, after a couple of minutes you add the milk with gelatin and continue beating and finally Extract of Canarian Palm. It is allowed to cool down while beating the cream until it gets dense and then mix everything. It is advisable to leave in the fridge for 10 to 12 hours before serving.