LAMB’S FRY AND BACON ...

Today in class , somehow the conversation turned to offal ...... and in an instant I heard the words liver , tripe , kidney ... My class had no idea that my signature dish is a pigs head . A fish head cut at the anterior cooked is the best entree . The Cowwarr hotel used to be mine and the following meal was a favourite . Peel off the outer membrane of the lambs fry . Slice the lambs fry into 1 cm slices . Lightly dust the slices with flour.Set aside . Heat 2 tbs of butter / marg . Add 2 peeled and sliced onions and cook until the onion softens . Add 100 gm of chopped bacon pieces , cook until heated through . Add the lambs fry , turning once until lightly browned , they will be pink in the centre when cooked . Remove from heat and add 1 and 1/2 cups of chicken stock , 1 dsp of worsetershire sauce and 2 tbs of mixed herbs to your liking and 1 tsp of flour . Return to the heat over alow heat and bring to the simmer intil the lambs fry is tender and the sauce is tender . Heat through and serve with a sprinkle of chopped parsley .

ZUCCHINI SLICE

Preheat your oven to 170 deg C. Grease and line a 30cm x 20 cm pan . Beat 5 eggs in a large bowl until well combined . Add 1 cup of S.R flour and beat until smooth . Now add 1 onion peeled and chopped , 2 zucchinis grated , 200 gm of chopped salami , 1 cup of grated cheese and 2 grated zucchinis , stir through to combine along with 1 tbs of minced garlic , 1 dsp of tamarind paste and 1 dsp of lemongrass . Stir to combine and pour into the prepared baking pans . Bake in your prehaeted oven for 30 minutes or until the slice has risen and is set . Serve with fresh baby spinach leaves .

PALMIERS

Preheat your oven to 180 deg C. Grease and line an oven tray . Sprinkle your work benck with a litle raw sugar . Lay your puff pastry sheet over the sugar . Sprinkle the top of the sheet with a sprinkle of cinnamon sugar and a little of the raw sugar . Starting at the long side of the pastry , loosely roll one side to the middle of the rectangle , repeat with the othe side of the pastry so the two long sides meet in the middle. Slice into 1/2 inch slices . Bake the palmiers for 12 minutes or until golden brown . Cool on a wire rack .

PORK RICE PAPER ROLLS

Cook 350 gm of pork mince in a pan over a low heat with 1 dsp of minced garlic and 1 tsp of minced ginger , stirring until the mince changes colour and is cooked through . Add 350 gm of finely sliced Chinese cabbage ,5 spring onions finely sliced , 1 tbs of soy sauce , 1/4 cup of oyster sauce and 2 tbs of coarsley chopped mixed herbs to the pan with the mince . Cook stirring until the cabbage is wilted . Now place 1 sheet of rice paper in a bowl of warm water , place on work mat and pat with paper towel. Place 1/12 th of the mince mixture in the centre of the sheet , fold in sides , roll top to bottomto enclose filling . Repeat with 11 remaining rice paper sheets and filling . Lightly spray the rolls with cooking oil on both sides . The rolls can be steamed by placing the rolls in a single layer in a large steamer over a pot of boiling water , cover and steam for about 6 minutes until just warmed through . Alternatively you can place the pork rice paper rolls on a greased and lined baking tray and place in a preheated oven ( 160 deg C) . Bake until the rolls are heated through about 8 minutes and then turn and cook for another 8 minutes . Serve with a dipping sauce . QUICK DUMPLING DIPPING SAUCE ..... Place 1/4 cup plus 1 tbs of soy sauce in a small bowl along with 2 tbs of apple cider vinegar , 1 tsp of oil , 1 tbs of soft brown sugar and 1 finely chopped spring onion ( white and pale green part only . Stir together

TARALLI

Place in the bowl of your mixer 1/2 cup of water , 1/2 cup of apple cider vinegar ,1/2 cup of olive oil , 7 gm of yeast and 1/2 tsp of salt . Mix well . Add 565 gm of plain flour and 28gm of fennel seeds . Mix until all ingredients are combined . Pull off a chunk of the dough and roll it into a 6" stick and a little less than 1/2 " thick. Repeat this process with the remaining pasta dough . Let the taralli rest for 20 minutes , covered with a cloth . Lightly spray both sides of the taralli with cooking spray . Boil a pot of salted water and add a few taralli at a time . The taralli will rise when ready to be removed from the pan . Place them on a white cloth to dry .... (a white cloth is a traditional thing ). Preheat your oven to 200 deg C . After you have boiled all your taralli, place all the taralli on a flat lined baking tray and bake them for 35 minutes in a well heated oven . Keep an eye on the taralli as all ovens have their own personality . Turn the taralli mid way through the baking so they cook evenly on both sides . Enjoy ......these are the best little baked pasta treats ...

NO YEAST MARROW BREAD

This is delicious .....

Preheat your oven to 180 deg C. Just a mixture of almond meal , buckwheat flour , tapioca flour , flaxseed flour ,rice flour , baking powder , garlic salt flakes , died onion flakes and dried rosemary and cracked black pepper .( 300gm mixture ) There is also the addition of 5 well beaten eggs , 3 tsp of apple cider vinegar and 1/3 rd cup of olive oil ,and 100gm steamed drained and finely chopped marrow ( yes you can use zucchini ). Pour the mixture into a well greased and lined loaf pan . Bake covered with foil in a preheated oven for 30 minutes , then remove the foil and bake for another 30 minutes .

MARBLE CAKE

I haven't made a marble cake in years . Preheat your oven to 180 deg C. Lightly grease and line the base with baking paper . Cream 175 gm of softened butter / margarine with 175 gm of castor sugar until soft and fluffy . Add 3 lightly beaten eggs , a little at a time until well combined in the mixing bowl . Add 1/3 rd of a cup of milk and stir until combined .. Stir in 175 gm of SR flour combined with 1/2 tsp of baking powder . Now melt 50 gm of chopped dark chocolate in the microwave ( 30 seconond increments ) . So now add add half the flour mixture to the prepared pan . Now add half the flour mixture to the pan and drizzle spoonful of chocolate over the mix . and continue the process alternating between mixtures . Bake for 60 minutes or until cooked through . Cool in the pan for 10 minutes before turning on a wire rack to cool completely .

POTATO SKINS

This one is for you Robyn , you asked me a couple of weeks ago about baked potato skins . You asking me about potato skins bought back the times Ken and I took Dale , Nicole and sometimes their friends camping to Golden beach or Licola , always with dogs in tow . Preheat your oven to 200 deg C You will need to peel 6 large potatoes thickly , it's really cool if you can keep the thickly sliced skin in an unbroken twirl , but that is not easy or always possible . Spray with cooking oil and sprinkle with salt and a drizzle of peanut oil , place in a preheated oven and bake until crisp . I remember Ken cooking these over an open fire in a pan until golden and tender .

CELERIAC PUREE

I love the root of the celery plant ( celeriac ) and want more people to use it . It should be easily found at this time of the season in our supermarkets .. ( but who knows what is available from week to week any more ?) So to make this celeriac puree you need a 1 kg celeriac peeled and chopped and placed in a medium saucepan with 500ml of chicken stock . Bring to a simmer , cover and continue to simmer till the celeriac is tender ( about 30 minutes ). Drain. Now add 125 ml of cream and using a stick blender process until smooth . Serve sprinkled with chives .... This is a great alternative to mashed potatoes and a great accompianment with seafood , chicken and beef .

ROAST CHICKEN CURRY

You need a 1.5 kg chicken , jointed into 8 pieces . With a sharp knife , cut into the thickest parts of the chicken legs and thighs , so they will cook evenly . In a large bowl add 2 tbs combination of curry and mustard mix , 200 ml of coconut milk ,2 tbs of fish sauce ,and 1 tbs of soft brown sugar . Place the chicken pieces in an ovenproof tray ,one in which offers a snugg fit . Now pour over the curry coconut mixture . Leave to marinate for 8 - 12 hours . Next day preheat your oven to 180 deg C . Add 400gm can of diced tomatoes and gently mix through . Bake in the preheated oven for 45 minutes or until the chicken is browned and the juices run clear when the thickest parts are pierced with a skewer . Serve with lime wedges for squeezing over the chicken along with a green leaf salad .

PEANUT BUTTER AND VEGETABLE SPAGHETTI

I boiled 250 gm dried pasta in salted boiling water until tender . Drain and set aside . Now heat a pan with 2 tbs of peanut oil . Sautee 1 tbs of minced garlic until fragrant . Add 250 gm of brocoli florets , 1 capsicum thinly sliced and continue to stir fry for a futher 5 minutes . Turn down the heat to low , then add 1/4 cup of soy sauce , 1 tbs of brown sugar ,1 dsp of minced ginger ,1/2 cup of crunchy peanut butter . At this point you can add 1 tsp of sriracha , paprika or chilli ... these are all optional. Toss in the drained pasta and heat until steaming hot . Serve in warmed bowls with crusty bread . This is seriously delicious .

BUTTER CAKE BISCUITS

Preheat your oven to 180 deg C. Grease and line a baking sheet . Mix together 1 packet of butter cake mix with 1 packet of instant pudding mix , I'm talking just the dry mix . To the combined dry mix add 1 cup of rice bran oil / canola oil / vegetable oil or sunflowr oil ( not sesame or peanut oil )and 1 lightly beaten egg . Mix together thoroughly . Now stir through 1 and 1/2 cups of granulated nuts . Drop tsp size of the biscuit dough on to the baking tray about 5 cm ( 2") apart to allow for spreading . Bake in your preheated oven for 20 minutes , the biscuits will rise , flatten and spread . Let them colour slightly then remove from the oven . Let the biscuits cool a little on the oven sheet and then lift them with a spatula to a wire rack to cool completely.

BANJO MARROW PICKLE

This pickle can be prepared using any aubergine , marrow or zucchini . Thinly slice 1 kg of peeled marrow . Place the sliced marrow in a large saucepan and add 2 cups of chopped palm sugar , 1 peeled and chopped onion and 1 cup of vinegar ( your choice of vinegar , today I used brown vinegar). Stirring constantly bring to a slow boil , when the marrow becomes tender , use your hand blender to puree. Now add 2 tbs of cornflour , 1 dsp of tumeric , 1 dsp of mustard powder ,1 tsp of curry powder . Continue to stir and combine , bring the mixture back to the boil , then reduce heat and simmer for 30 minutes until thickened . Bottle in clean sterilised jars. This pickle can be added to hot or cold meats , fish or as a topping to dry biscuits and or cheese. I add the pickle as a base to any curry dish I prepare in The Manor .

COCONUT MACAROONS

I am not talking about macarons .... these are serious Aussie macaroons . Please follow the easy instructions for the best ever macaroons .... Preheat your oven to 180 deg C Mix with a wooden spoon and combine 170 gm of shredded coconut , 395 gm can of condensed milk , 1 tbs of vanilla extract and 1 tsp of almond essence . Mix well . Line a baking tray with baking paper and drop generous tsp of the mixture on the tray . Bake in the preheated oven for 10 minutes or until browned around the edges . When you remove the macaroons from the oven , pry the macraroons from the baking paper with a flat surface instrument and turn them upside down to cool .

Once cooled place the macaroons right side up and keep refrigerated ... OMG these are amazing .

NUTTY FUDGE

I love preparing fudge .. This is so simple and with Easter fast approaching , maybe its time to get preparing homemade chocolate goodies ... Place 120 gm of butter / margarine in a pan along with 375gm of choc bits and 1 cup of crunchy peanut butter . Stir consistantly until the mixture is smooth . Remove from the heat and add 1 cup of icing sugar . spoon into a well grease slice pan ( 20 cm ). Place in the refrigerator until set . Cut into squares , keep in the refrigerator .

COCONUT VEGETABLE CURRY

Heat 50 gm of butter / marg in a large saucepan and stir through 1 dsp of ground tumeric ,1 dsp of minced ginger , 1 dsp of ground cumin ,1 dsp of bush curry powder with 1 dsp of soft brown sugar , dried chilli (optional ). Stir to combine. Now add a mix of sliced beetroot ,capsicum, carrot and cabbage ( 3 cups ) 2 medium tomatoes sliced into wedges , 500gm of string beans and 300gm of cauliflower florets . Toss to coat the vegetables with the spices . Add 1 can of coconut milk ( 400ml ), add dried chilli to your taste ( optional ), salt and cracked pepper to season . Bring this mixture to a slow simmer , cover and continue to simmer for 20 minutes or until the vegetables are tender . Serve in heated bowls over steamed rice or as an accompaniment with grilled fish , chicken or meat .

PRAWN RISI BISI

In cooking class this week we prepared prawn risotto . My aim was to break down the myths of risotto and for the class to prepare a great rice dish. But just when you know it all , I want to share with you another rice dish .... prawn risi bisi . This is very simple , cook 1 cup of rice in 1 cup of apple cider vinegar and 1 cup of water. Add 500gm of cooked green peas and 500gm of cooked prawns , season to taste with salt , cracked pepper and sriracha ( optional ). Place in a pan with a good dash of peanut oil . Toss the peas and prawns through the rice over a low heat until heated through Spoon the mixture into heated bowls and garnish with fresh dill and finely grated parmesan cheese .

COCOMO CHEESECAKE

This is delicious and easily made . Preheat your oven to 160 deg C . For the base you will to combine 120 gm of bisciut crumb with 3 tbs of castor sugar and50 gm of melted marg / butter . Press this mixture into the base of 23 cm springform pan and bake for 10 minutes . Now for the filling melt 60 gm of chocolate with 40 gm of butter / marg , stirring until smooth . In a separate bowl and using your electric mixer beat together 500gm of cream cheese ( at room temp)with 1 and 1/4 cups of castor sugar , until well blended . Add 5 well beaten eggs a little at a time , when the eggs are well combined add the chocolate mixture with 1 and 1/3 rd cup of coconut flakes . Pour this mixture over the base . Bake in the preheated oven for 60 minutes or until set . For the topping beat together 1 cup of sour cream , 3 tbs of castor sugar , 2 tbs of chickory and coffee essence . Spread over the cooked cheesecake and chill in the refrigerator before removing from the pan.

Serve dusted with cocoa powder .

PINEAPPLE CRUNCH

The second dish we will prepare tomorrow is a pineapple crunch . Preheat your oven to 180 deg C Grease an ovenproof dish . Combine 850 gm of crushed pineapple ( drained ), 2 nashi or buerre boc pears ( pealed and coarsley chopped )with 1 tbs of coconut essence . Place the mixture in the ovenproof dish. In a separate bowl make a crumble of whatever cereal you have ( it can be a mix of museli, cornflakes , rice bubble , any sort of oats , wheat germ ) a crumble of 150 gm and stir in 2 tbs pepitas , 2 tbs of sunflower seeds 1/3 cup of Greek yoghurt and 2 tbs of honey . Now spread this over the pineapple mix . Drizzle lightly with honey . Bake uncovered in a moderate oven until the topping is golden brown .

PRAWN RISOTTO

We will be preparing prawn risotto in class tomorrow ... Tomorrow I am going to show the class that you can prepare a risotto with long grain rice and vinegar . Peel and chop 1 onion . So first we will melt 3 tbs of butter in a pan over a medium heat , add 2 tbs of minced garlic and the chopped onion . Stir until the onion is tender , add 250 gm of marinated garlic prawns ( shelled and deveined ) and saute for 4 minutes . Remove with prawns with a tong to a bowl , cover and set aside . Now add 2 cups of long grain rice to the pan and stir to combine . Add 1/2 cup of vinegar ( your choice of vinegar )and stir through . Reduce heat to low and add 1 litre of vegetable stock , a 1/2 cup at a time , stirring continually until the liquid has been fully asborded and rice is tender . Return the prawns to the pan and stir through the lemon juice and the zest of 1 lemon . Dress with chopped dill .

FRIDAY NIGHT AT THE MANOR ....YANGCHOW FRIED RICE

Cook 250gm of long grain rice in boiling salted water , until grains thicken , drain and rinse under running water , set aside and allow the rice to become cold . Mix together in a large bowl ....Drain 400gm can of whole mushrooms and slice the caps in half , mix through a 227gm drained can of bamboo shoots add 75 gm of green peas , 150 gm of cooked prawns and 120 gm of chopped ham .Set aside . In separate bowl beat together 3 eggs with one spring onion finely chopped . Heat a fry pan with 2 tbs of peanut oil and scramble the eggs and set aside . Now in a cleam pan heat 3 tbs of peanut oil and add the vegeatble mix alng with the prawns and ham . Add the rice and 2 tbs of soy sauce , stirring to separate the rice grains . Fianally add the scrambled eggs , breaking them into small pieces . Stir through a little sriracha ( optional ). Garnish with the thinly sliced green portion of a spring oniom . This is a great Friday night meal .

CREAMED RICE WITH RHUBARB AND RASPBERRIES

Did you know the Greeks invented the partnership of rice and milk for dessert ? The Greeks call it rizogalo , we call it really good comfort food . Combine 1 litre of milk in a saucepan with 150 gm (2/3 rd cup ) of castor sugar , slowly bring to the boil . Now stir in 100gm of long grain rice and reduce heat . Continue to simmer , covered till rice is creamy ( about an hour ), stirry occasionally with a wooden spoon . Now combine 500gm of trimmed and chopped rhubarb and 55gm of castor sugar in a saucepan stirring continuously, until the rhubarb is tender . All that is left to create your dream dish is layer the creamed rice and rhubarb in a serving dish , finishing with the rhubarb and a scatter of raspberies .

INDULGENCE AT BEST ...STEAK SANDWICH

Preheat your oven to 180 deg C Thinly slice 3 small onions in a srayed and oiled frypan . Cook over a low heat , stirring until softened . Add 1 tbs of brown sugar , 60 ml of dry white wine and 1 tbs of mustard . Cook stirring until the onion is tender and the liquid has evaporated . In a separate pan lightly sprayed with cooking oil and coated with minced garlic , place 3 thinly sliced zucchini or marrow and 2 thickly sliced tomatoes sprinkled with sumac ,place the pan in the preheated oven and bake until tender . Cook 100gm of beef rib eye steaks in a well heated oiled pan or under a hot grill until till cooked on both sides to your desire . Gently reheat the onions Toast slices of bread , then coat the slices with barbe que sauce , top with steak , a drizzle of sriracha ( optional ) a portion of the onions , tomatoes and zucchini/ marrow and finally top with leaves of a mixed leaf salad , top with remaining bread slice to make a steak sandwich ... Nothing like the basics to get the taste buds salivating . ENJOY .

BANJO MARROW

Thank you to Leo who donated banjo marrows to the CNC cooking class and to the Churchill Community Garden .....guess what I got the both of them . Thank you Theo from the Churchill Mens Shed and Sheina from Churchill Community Garden . Thank you ....these are such a gift and the meals I will be able to prepare .

EASY CHIFFON PIE .

Using your electric beater / mixer , beat 250 gm of cream cheese (at room temerature ) until smooth . Gradually add 1 x 395 gm of sweetened condensed milk and add 1 x 100gm of instant vanilla pudding mix along with 1 x 400ml of chilled coconut cream . Beat until smooth . Now pour into glass serving dishes or a commercial pie shell. Top with grated chocolate and refrigerate for 3 hours before serving .

LEMON CAKES WITH PASSIONFRUIT SYRUP

Sunday afternoon at The Manor. Preheat your oven to 180 deg C. Grease 8 holes of a 12 hole muffin pan ( 1/3 cup / 80 ml size ). Combine 185 gm of self raising flour with 55 gm of castor sugar and 1 dsp of grated lemon rind . To mixture add 1 lightly beaten egg , 40 gm of melted butter , 2 tbs of milk and 210 gm of yoghurt . Using a wooden spoon , stir until just combined . Divide the mixture between the 8 muffin holes . Bake in the preheated oven for 25 minutes , let cakes stand in pans for 5 minutes , then turn onto a wire rack to cool completely . Now it is time to prepare the passionfruit syrup. Add 1 cup of water to a small saucepan and 55 gm of castor sugar, stir over a medium heat until the sugar dissolves . Leave the sugar to stir without stirring for 10 minutes . In a small bowl blend together 1 tsp of cornflour and 125 ml of strained passionfruit pulp , stir this through the sugar mixture until the mixture thickens . Finally stir in 3 tbs of finely sliced lemon rind . Cool and serve lemon cakes with passionfruit syrup.

MOCHA SELF SAUCING PUDDING .

Mocha was the name originally given to the name of a Middle Eastern seaport from which premium Arabic coffee was exported . The word mocha has evolved to describe the heavenly combination of coffee and chocolate . Preheat your oven to 160 deg C. Mix 150 gm of self raising flour with 2 tbs of Dutch cocoa powder , 165 gm of castor sugar , 1 dsp of instant coffee powder into 1.25 litre ( 5 cup ) ovenproof dish . Now stir in 25 ml of milk and 1 tbs of rice bran oil . Mix together 100gm ( 1/2 cup ) of soft brown sugar 1 and 1/2 tbs of Dutch cocoa powder , 1/2 tsp of instant coffee powder . Sift the mixture evenly over the flour mixyure in the ovenproof dish . Gently pour over 310 ml ( 1 and 1/4 cups ) of boiling water . Bake the pudding uncovered in the preheated oven for about 45 minutes . Serve dusted with icing sugar .

MUSTARD VEAL WITH POLENTA AND SPINACH PUREE

Saturday night at The Manor . Polenta is the Italian version of mashed potatoes . Polenta is perfect for soaking up meat juices or the too good to waste sauces . In a small bowl mix together 1/3 cup of wholegrain mustard with 2 tbs of coarsley chopped fresh oregano and 1 tbs of miced garlic. Coat 4 veal chops with the the mustard mixture . Slice 4 Kumato tomatoes in half . Grill the chops and tomatoes until the chops and tomatoes are browned on both sides and tender. Meanwhile bring 500 ml of salted water to the boil , stir in 170 gm ( 1 cup ) of polenta , cook until the polenta thickens , stir in 3/4 cup of milk , continue to stir until the polenta thickens . stir in 1/4 cup of finely grated parmesan cheese . Steam 2 kg of baby spinach leaves until just wilted . Place in 1 tbs of minced garlic in your blender along with the spinach , 2 anchovy fillets , 4 tbs of lemon and process until pureed . Serve the veal chops over the creamy polenta and top with pureed spinach and side dress with grilled tomatoes and fresh sage leaves .

PHAD THAI

This is the dish we will be preparing in cooking class on Tuesday and Wednesday next week . Place 250 gm of rice stick noodles in large heatproof bowl , cover with boiling water , leave until just tender , then drain. Lightly spray with cooking oil ,separate and set aside . Heat an oiled frypan and stir fry 500 gm of skinless chicken thigh fillets , thinly sliced . Add 1 tbs of minced garlic , 1 tbs of minced ginger ,you can add 2 small red chillies with seeds included , or a little sriracha ( optional ). Stir fry until the chicken is slightly browned . Now add 2 tbs of chopped palm sugar , 2 tbs of soy sauce , 1/4 cup ( 60 ml) of sweet chilli sauce , 1 tbs of fish sauce and 1 tbs of lime juice . Stir fry until the sauce thickens slightly . Add the drained vermicelli stick noodles , 3 spring onions sliced on an angle ,80 gms of bean sprouts and 80 gm of pea sprouts . Stir fry until hot . Serve with fresh corriander leaves , coarsely chopped .

CREAMY SWEET POTATO CASSEROLE

This was the second dish we prepared in class this week . Preheat your oven to 180 deg C. Lightly oil a medium sized ovenproof dish . In a medium sized frypan , heat 1 dsp of oil and 1 dsp of butter / marg . Fry 300gm of button mushrooms and 1 dsp of minced garlic for 3 minutes . Add 300gm of bacon pieces and continue to cook for another 3 minutesn . Add another dsp of oil to the pan along with 2 tbs of plain flour and chilli flakes ( to taste / optional ). Stir to mix the flour through . Now it is time to reduce the heat and add 400 ml of milk . Stir through to ensure there are no lumps . Remove the pan from the heat and sprinkle over dried dill , cracked black pepper , 1/3 cup of finely grated Parmesan cheese and half cup of cottage cheese . Set aside . It is now time to peel your sweet potatoes ( min 600 gm ), and slice them thinly . Liberally layer half the sweet potato slices over the base of your ovenproof dish . Pour over 1/2 of the mushroom mix . Repeat the process with the remaining sweet potato slices and top with remaining sauce . Sprinkle with grated mozarella cheese . Bake in the preheated oven for 40 minutes and then cover with a sheet of baking paper and bake for a further 20 minutes . The sweet potatoes should be tender when pierced with a fork . Such simple ingredients . The best comfort food ever .

STRAWBERRY MOUSSE

This is one of the dishes we prepared in cooking class this week . Chill 1 x 400ml can of coconut cream in the fridge for at least 4 hours before starting this recipe . Hull 150 gm (1 cup ) of strawberries . Using a blender , puree together the strawberries and 3 tbs of honey . gently fold the puree into the chilled coconut cream . Divide the mousse equally and spoon into your serving jars or glasses . Then place in the refrigerator for at least 4 hours to set . Serve garnished with sprigs of mint (optional ).