Coconut mousse pots

Method

• step 1

  Heat the coconut milk, sugar, milk and bay leaves over a low heat until steaming. Remove from the heat and leave to infuse for 30 minutes. Remove the bay leaves.

• step 2

  Soak the gelatine leaves in cold water until soft, then squeeze out the excess water. Reheat the coconut milk mixture until steaming again, then remove from the heat. Add the gelatine and a pinch of salt. Stir until the gelatine has dissolved. Add the coconut cream and stir well. Cool until no longer hot to the touch.

• step 3

  Whip the double cream in a separate bowl until soft peaks form, then stir this through the cooled coconut milk mixture with a whisk until fully combined. Divide the mousse between glasses, cups or moulds and chill for at least 6 hours before serving.

• step 4

  For the oat crumble, heat the oven to 190C/fan 170C/gas 5. Mix together all of the ingredients with a pinch of sea salt in a large bowl, then tip the mixture onto a baking tray lined with baking paper. Bake for 30 minutes, stirring every 10 minutes, then cool. The crumble will keep in airtight container at room temperature for up to two weeks.

• step 5

  For the yuzu curd, melt the butter in a pan, then add the sugar and stir until combined. In a separate bowl, whisk together the egg and yuzu juice. Add the yuzu mixture to the butter and sugar, stirring constantly over a medium-low heat for 10-15 minutes or until thickened. Tip into a heatproof container and cool.

• step 6

  Spoon the cooled yuzu curd over the coconut mousses, then sprinkle over the crumble and spoon over the passion fruit pulp and some diced mango.