Difficulty:[usr 3 ]
Preheat the oven to th.7 (210°C)
Cover a baking sheet with parchment paper.
Prepare the biscuit:separate the egg whites from the yolks, then add flour, salt and vanilla.
Whisk the egg whites and fold them into the mixture. Spread the dough into a rectangle on the baking sheet, smooth it with a spatula and slide in the oven for 10 minutes.
Meanwhile, wet a cloth, wring it out, spread it out on the work surface. When the biscuit is cooked, turn it over on the tea towel, remove the parchment paper. Roll together, tightly, biscuit and tea towel. Leave to cool.
Prepare the mousse:soften the gelatin sheets in cold water. Bring the coconut milk to a boil. In a saucepan, whisk the egg yolks with the sugar, then pour the coconut milk over them – whisking constantly. Cook over low heat and continue to stir until the cream coats the spatula.
Remove the pan from the heat, add the drained gelatine leaves and mix. Allow the cream to cool, stirring occasionally, then refrigerate until it begins to set. Then whip the liquid cream and add it to the coconut cream. Put 1 hour in the refrigerator.
Prepare the assembly of the cake:mix the sugar, the rum and 10 cl of water. Unroll the biscuit on the tea towel and soak it in this syrup.
Spread the mousse on the dough then roll the biscuit. Wrap in film and set aside for 12 hours in the refrigerator.
Serve in slices with a red fruit coulis. Decorate with fresh fruit and grated coconut.
