Warm Pineapple Mousse with Toasted Shredded Coconut
Yield: 4 servings
Ingredients:
1 Fresh pineapple; peeled, cored,
pureed, & strained
1/2 cup Heavy cream
6 Egg yolks
1 TBS Cornstarch
1/2 cup Sugar
1/4 cup Water
6 Egg whites
1/4 cup Coconut, shredded
2 TBS Powdered sugar
In a medium saucepan place the pineapple
puree and the heavy cream, and stir them
together.
Heat the mixture on medium for 8 to 10
minutes, or until it is reduced to a syrup.
Keep it warm.
In a small bowl place the egg yolks and
the cornstarch, and beat them together.
Add the egg yolks to the cream mixture.
While whipping constantly, cook the mixture
for 6 to 8 minutes, or until it is the
consistency of a medium whipped cream.
Set it aside.
In a small bowl place the egg whites.
Beat them with an electric mixer on low
speed for 2 to 3 minutes, or until they
are frothy.
Turn the electric mixer on high, and while
continuing to beat the egg whites slowly
pour the sugar-water mixture down the side
of the bowl.
Continue to beat the mixture for 8 to 10
minutes more, or until the meringue is
very shiny and the bottom of the mixing
bowl is cool.
Add the cream mixture to the meringue, and
gently fold it in.
Preheat the oven to 400 degrees F.
In each of 4 small souffle‚ dishes place
the mixture so that the dishes are half-filled.
Add the shredded coconut.
Fill the dishes up with the remaining mixture.
Sprinkle the powdered sugar on top.
Bake the mousse for 8 to 10 minutes, or until
it is set.
Remove it from the oven.
Place the mousse under a preheated broiler
for 30 seconds, or until the sugar is caramelized.
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