Pineapple mousse with coconut milk custard
It is important that in this recipe the fresh pineapple is cooked: without cooking it, the mousse would not set (because fresh pineapple contains an enzyme that decomposes the gelatin molecules – it is exactly this enzyme in fresh pineapple that helps some people with sticky saliva when chewing on fresh pineapple pieces – the enzyme is deactivated by heat).
Ingredients
- ½ fresh pineapple, prepared and chopped (small cubes)
- 100 g caster sugar
- 1 sachet powdered gelatin
- 4 egg yolks
- spritz of lemon juice
- 500 ml whipping cream, whipped
- 3 egg yolks
- 20 g caster sugar
- 1 tsp vanilla paste
- 300 ml coconut milk (unsweetened)
Method
- In a small saucepan, sprinkle gelatin over a little water and set aside to soak. In a saucepan, caramelise 50 g sugar, add pineapple pieces and cook until nearly all liquid has evaporated. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Dissolve gelatin and add to pineapple puree while stirring, set aside to let cool. In a bowl, whisk 4 egg yolks, remaining 50 g sugar and lemon juice until pale and fluffy. Fold into cooled pineapple puree, then fold in whipped cream. Refrigerate for several hours or overnight.
- Shortly before serving, prepare the coconut milk custard. In a bowl, whisk 3 egg yolks, 20 g sugar and vanilla paste until pale and fluffy. In a saucepan, heat coconut milk over moderate heat, slowly add egg mixture while stirring. Keep stirring over moderate heat until custard slightly thickens (do not boil!), then set aside to cool.