拥有冰淇淋口感的【生椰拿铁慕斯】，咖啡和椰香的搭档，入口醇香丝滑，谁能不爱呢？

By 小施姐姐

用料

• 【饼干底】
• 饼干碎 80g
• 黄油 40g
• 【慕斯】
• 吉利丁片 12g(2.5片)
• 椰浆 60g
• 淡奶油 300g
• 细砂糖 45g
• 咖啡液 35g
• 【咖啡巧克力淋面】 装饰部分可不做
• 黑巧克力 50g
• 淡奶油 40g
• 咖啡液 20g
• 杏仁 适量

做法步骤

1、准备食材，黄油提前隔水加热融化成液体，或者微波炉解冻档加热融化。

2、奥利奥去除夹心后，饼干净重80g。

3、将奥利奥放入保鲜袋，敲打碾压成粉末。

4、加入40g液体黄油，翻拌均匀

5、倒入6寸慕斯模具中压实，放入冰箱冷冻20分钟。如果用蛋糕活底模具，底部最好垫一张硅油纸防粘，以便脱模。

6、5g冻干咖啡粉➕55g热水，搅拌融化待用。不建议用三合一的速溶咖啡，颜色太淡不好看。如果用萃取的咖啡液会更香醇。

7、12g吉利丁片，冷水泡软。

8、捞出攥干水分

9、加入60g椰浆

10、隔热水搅拌至吉利丁融化

11、300g淡奶油➕45g糖

12、打到浓稠酸奶状。我这个打过了，出现纹路了就没有流动性了。

13、将混合椰浆倒入淡奶油中，翻拌均匀。

14、将2/3慕斯液倒入模具中，放入冰箱冷冻20分钟凝固。

15、剩余的慕斯液➕35g咖啡液，搅拌均匀。

16、倒在奶油慕斯上面

17、放入冰箱冷冻20分钟凝固。如果不想做后面的装饰部分，就把慕斯冷藏4小时，凝固即可食用，脱模后，表面也可以撒可可粉装饰一下。

18、现在做咖啡巧克力淋面，比撒可可粉装饰漂亮一些。这是装饰部分可以选择不做哈。 容器内称入50g黑巧克力➕40g淡奶油➕20g咖啡液。

19、隔热水加热融化

20、倒入模具中，放入冰箱冷藏4小时以上。

21、将冷藏凝固的慕斯取出，模具底部垫一个高杯子，吹风机沿着模具四周晃两圈。

22、模具会自然脱落

23、撒上杏仁碎装饰一下

24、细节图～

小贴士

1.饼干底可以换成你喜欢的任意消化饼干。\n\n2.没有椰浆就用厚椰乳、椰奶、椰汁或者牛奶代替，但是椰浆肯定是最适合的。

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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