Base mousse:
- 1 cup fresh pineapple puree (or canned, drained and blended)
- 1 tablespoon lemon juice
- ¼ cup sugar or honey (adjust to taste)
- 1 cup heavy whipping cream (or coconut cream for dairy-free)
- ½ teaspoon vanilla extract
- 1 tablespoon gelatin powder (or agar agar for vegetarian version)
- ¼ cup warm water (to dissolve gelatin)
Optional flavor boosters:
- 1 tablespoon cream cheese (for richness)
- 1 tablespoon shredded coconut (for texture)
- 1 pinch salt (to balance sweetness)
- ½ teaspoon grated ginger (for a spicy twist)
Garnish ideas:
- Mint leaves
- Pineapple chunks
- Toasted coconut flakes
- Whipped cream swirl
- Crushed nuts or granola
INSTRUCTION:
Step 1: Prepare the pineapple base
- Blend fresh or canned pineapple until smooth.
- Strain if needed to remove fibrous bits.
- In a saucepan, combine pineapple puree, lemon juice, and sugar.
- Heat gently over low heat for 3–5 minutes until sugar dissolves.
- Remove from heat and let cool slightly.
Step 2: Bloom and dissolve gelatin
- In a small bowl, sprinkle gelatin over warm water.
- Let sit for 5 minutes to bloom.
- Stir until fully dissolved. If needed, warm gently to help dissolve.
Step 3: Combine and chill base
- Stir dissolved gelatin into the cooled pineapple mixture.
- Add vanilla extract and optional cream cheese or ginger.
- Mix well and refrigerate for 15–20 minutes until slightly thickened but not set.
Step 4: Whip the cream
- In a chilled bowl, whip heavy cream until soft peaks form.
- Do not overwhip—aim for a smooth, airy texture.
Step 5: Fold and set
- Gently fold whipped cream into the pineapple mixture using a spatula.
- Mix until fully incorporated but keep the mousse light.
- Spoon into serving bowls or cups.
- Chill for at least 2 hours, or until set and firm.
Step 6: Garnish and serve
- Before serving, top with mint, fruit, or coconut.
- Serve chilled with a spoon and a smile.
SERVINGS:
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INSTRUCTION:
SERVINGS:
