Coconut Mousse with Pineapple


Rating: 4.15 / 5.00 (20 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:










Instructions:

For the coconut mousse with pineapple, slit the vanilla bean lengthwise and scrape out the pulp.

Bring the pod and pith to the boil in a saucepan with the coconut milk, remove from the heat and let steep for 15 minutes. Remove the pod.

Soak the gelatin in cold water. Whip the whipped cream until stiff. Separate the eggs, beat the whites until stiff, whip the yolks with the sugar until pale creamy. Stir 4 tablespoons of the coconut milk into the yolk mixture.

Then add the egg cream to the coconut milk in the pot and let it thicken very much at low heat, always stirring, it must not boil up! Remove the pot from the heat and immediately soften the gelatin in it. Let the cream cool down.

Now alternately fold in the snow and the stiffly whipped cream. Fill the mousse into glasses and refrigerate overnight.

Peel the pineapple, remove the stalk and cut into small cubes. Mix the cubes with the coconut liqueur and then spread on the mousse.

Serve the coconut mousse with pineapple.

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