Coconut Mousse With Rum Syrup

• 1 1/2 envelopes unflavored gelatin
• 1/2 cup water
• 1 15-ounce can sweetened cream of coconut
• 12 egg yolks
• 6 egg whites at room temperature
• 1 cup sugar
• 1/4 cup dark Puerto Rican rum
• 1 teaspoon vanilla extract
• Butter for greasing pan
• 24 ladyfingers
• Whipping cream

1. Sprinkle gelatin over 1/2 cup of water and reserve.
2. Using a whisk, mix coconut cream with yolks.
3. Place in a heavy saucepan over low heat and cook, stirring, until mixture thickens.
4. Add gelatin mixture and stir until gelatin dissolves.
5. Set aside to cool.
6. Beat egg whites until stiff, slowly adding 1/2 cup sugar while beating.
7. Fold into coconut cream until well mixed.
8. Boil remaining 1/2 cup sugar with the 1/2 cup water until thick and syrupy - 220 degrees on a candy thermometer.
9. Cool and add rum and vanilla.
10. Butter a charlotte mold.
11. Soak ladyfingers thoroughly, one by one, in the sugar syrup and line the sides of the mold.
12. Pour in a third of the coconut cream.
13. Moisten more ladyfingers and layer over the cream.
14. Repeat twice, ending with ladyfingers.
15. Refrigerate at least 6 hours.
16. Whip the cream just before serving, and unmold the mousse on a round platter.
17. Garnish with candied violets and mint leaves, if desired.
18. Serve with the whipped cream.

unflavored gelatin, water, cream of coconut, egg yolks, egg whites, sugar, rum, vanilla, butter, ladyfingers, whipping cream

Taken from cooking.nytimes.com/recipes/11129 (may not work)