Ingredients

• 2 cups heavy cream
• 2 ounces sugar
• 1 sheet gelatin, softened in cold water
• 2 ounces coconut milk (recommended: Coco Lopez)
• 1 fresh Key lime, juiced
• 1 tablespoon grenadine
• 4 sheets rice leaves*
• Vegetable oil
• Powdered sugar
• Raspberry Coulis, recipe follows
• Lime twists, for garnish
• 2 pints raspberries
• 4 tablespoons powdered sugar

Instructions

1. Whip cream and sugar until stiff peaks form. Fold in softened gelatin, coconut milk, lime juice, and grenadine. Cool in refrigerator for 3 hours.
2. Cut each rice leaf sheet into 3 pieces. In a large heavy-bottomed skillet, pour enough oil so that the rice leaves will float. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry rice leaves until crisp (about 1 minute.) Drain on paper towels and dust with powdered sugar while still warm.
3. Start with 1 scoop of mousse in center of cold plate. Top with 1 fried rice leaf. Add another scoop of mousse and top with another rice leaf. Top with a third scoop of mousse and final rice leaf. Drizzle raspberry coulis over and around the stack. Garnish with a lime twist.
4. Mix ingredients in blender and then press through fine sieve. Let cool in refrigerator.