Warm Pineapple Mousse with Toasted Shredded Coconut
Submitted by blenny
Warm pineapple mousse baked in souffle dishes with a hidden layer of shredded coconut, finished under the broiler with caramelized powdered sugar. An elegant tropical dessert.
YIELD
4 servingsPREP
50 minCOOK
10 minREADY
60 minThis is a hot mousse, closer to a souffle in execution, and it’s got some serious technique behind it. Fresh pineapple pureed and reduced with heavy cream until it becomes a thick syrup, enriched with egg yolks, then lightened with an Italian meringue and baked in individual souffle dishes with a surprise layer of shredded coconut hidden in the center.
Reducing the pineapple puree with cream for eight to ten minutes concentrates the fruit flavor and cooks off excess water. Without this step, the mousse would be watery and wouldn’t hold its shape after baking. What you’re left with is an intensely tropical, creamy base.
The egg yolks and cornstarch thicken the pineapple cream into a pastry cream consistency. Whip constantly while cooking. The cornstarch stabilizes the yolks so they thicken rather than scramble, but you still need to keep them moving.
The Italian meringue (egg whites beaten with hot sugar syrup) is what gives this mousse its ethereal lift. Beat until the bowl is cool to the touch. If the meringue is still warm when you fold it into the cream base, it deflates. Patience here pays off in a mousse that puffs dramatically in the oven.
That final 30 seconds under the broiler caramelizes the powdered sugar on top into a glassy, crackly shell.
Chef Tips
- Use fresh pineapple, not canned. Canned pineapple has too much water and the enzymes have been killed by heat processing
- Strain the pineapple puree to remove fibers. Pulp in the mousse disrupts the smooth texture
- Fill souffle dishes exactly half full before adding coconut, then top off. This centers the coconut layer
- Watch the broiler closely. Thirty seconds can become burnt sugar in forty-five
Variations
- Use mango puree instead of pineapple for a different tropical mousse
- Toast the shredded coconut in a dry pan before layering for deeper coconut flavor
- Add a tablespoon of dark rum to the reduced cream for a pina colada twist
Ingredients
Directions
In a medium saucepan place the pineapple purée 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.
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