My impressive plunder from holiday gift-giving leaves me predictably overwhelmed. Inundated by all the shiny toys I’ve had my eye on for the past twelve months, I’m beyond feeling like a kid in a candy store- More like a mad baker in a pastry department! After spending the first week or so drowning in guilt over my embarrassment of riches, the shame instantly dissipated after boxes were opened and kitchen appliances exhumed from their bubble-wrapped tombs. So many ideas bubbled around in my scattered brain, the real trouble was figuring out where to start.

And really, that wasn’t too hard after all. Seriously, when the accessories look more like ammunition than culinary tools, who wouldn’t be intrigued?

The lure of my professional-looking iSi cream whipper proved to out shine the rest, which pushed it to the foreground of my brainstorming. How to use this tool designed to work almost exclusively with dairy, and develop vegan recipes, was an exciting challenge. While I can’t claim the greatest of success so far, there has been one simple yet encouraging triumph: Mousse.

Made from only two ingredients, this would be perfect for an emergency dessert if guests happen to drop by unannounced, expecting sweets [as they often do around here.] So light, fluffy, and down right fun, I can definitely see this becoming a go-to  recipe for instant mousse gratification.  Yes, it does require this fancy shmancy equipment, but hey, aren’t I allowed to play with my new toys a little?

Instant Mousse

1 25.5-Ounce Can Coconut Milk, Chilled
1 3-Ounce Package Kojel (I used lemon, but any flavor works just fine)

First off, do NOT shake the can of coconut milk. Remove the top and use a large spoon to skim off the cream on top. Measure out two cups from the upper layer of coconut cream- You will have some extra, but you can use that in another recipe. Whisk the kojel into the coconut cream so that the mixture is homogeneous, and transfer it into your cream whipper. Use one charge, shake a few times, and dispense the entire contents into a number of small dishes. Do not reserve any of the mousse inside the whipper, because it will set up and not come out.

Either chill for a colder, firmer mousse, or eat immediately!

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