Keto Thai Tea & Coconut Mousse

For the Thai tea mousse

• 120 ml heavy cream (30 ml and 90 ml)
• 2 tsp powdered Thai tea
• 1 tbsp monkfruit sweetener
• 1 egg white
• 1/2 gelatin leaf

For the coconut mousse

• 20 ml coconut milk
• 100 ml heavy cream
• 1 egg white
• 1/2 gelatin leaf
• 1 tbsp powdered monkfruit sweetener
• 1 tsp coconut extract

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For the Thai tea mousse

1. Soak the gelatin leaf 5 min in cold water.
2. Heat 60 ml heavy cream (don't boil it) and stir in the Thai tea powder. 
3. Beat the egg white with the powdered monk fruit sweetener till soft peaks form.
4. Beat the rest of the heavy cream till fluffy. 
5. After the gelatin leaf has set for 5 min, discard the water and solve the softened leaf in the Thai tea mixture. 
6. Gently fold in the Thai tea mixture in the whipped heavy cream. 
7. Fold in one quarter of egg white mixture at a time.
8. Transfer the Thai tea mousse to your preferred serving glass/bowl and set in the fridge while you make the coconut mousse. 

For the Coconut mousse

1. Soak the gelatin leaf 5 min in cold water.
2. Heat the coconut milk (don't boil it). Set aside for 5 minutes.
3. Beat the egg white with the powdered monk fruit sweetener till soft peaks form.
4. Beat the heavy cream till fluffy. 
5. Discard the water of the gelatin leaf and solve the softened leaf in the heated coconut milk. 
6. Gently fold in the coconut milk and coconut extract in the fluffy heavy cream. 
7. Fold in one quarter of egg white mixture at a time.
8. Transfer the coconut mousse to the thai tea mousse serving and place in the fridge for at least 1 hour in the fridge to set.