WARM PINEAPPLE MOUSSE WITH TOASTED SHREDDED COCONUT
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Fresh pineapple -- peeled,
- cored, pureed, & strained
1/2 c Heavy cream
6 Egg yolks
1 tb Cornstarch
1/2 c Sugar
1/4 c Water
6 Egg whites
1/4 c Coconut, shredded
2 tb 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 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.
