Mix all the ingredients together in a pan and bring to a simmer whilst whisking.

Simmer the mixture for 3 minutes then pour the liquid out into a container to set.

Once set blend the Coconut Gel to a smooth, silky puree.

Place the puree in a cream whipper and charge with nitrous oxide.

Dispense the finished mousse from the whipper when ready to serve.

We served this with cherry puree, dark chocolate and freeze dried cherry.