Servings: 4
Calories: 200kcal
Equipment
- 2 bowls
- Saucepan
Ingredients
- 1 cup (240g) drained crushed pineapple
- 3 teaspoon gelatine
- 1/3 cup (80ml) coconut cream
- 1/3 cup (80ml) pineapple juice
- 2 tablespoons white rum
- 2/3 cup (160ml) thickened cream
- 1/4 cup (60ml) water
- 3 eggs, separated
- 1/2 cup (110g) caster sugar
Instructions
- In a medium bowl, combine the crushed pineapple, gelatine powder, coconut cream, and pineapple juice. Whisk until all the ingredients are combined.
- Heat the mixture in a saucepan over low heat for about five minutes or until the gelatine has dissolved completely. Remove from heat and set aside to cool slightly.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold in the cooled pineapple mixture and mix until fully incorporated.
- In a medium bowl, add the thickened cream and white rum and whisk until combined. Fold the beaten egg whites into the thickened cream mixture until combined.
- Pour the mousse into glasses or small dishes and chill in the fridge for at least two hours before serving. Serve chilled with a dollop of extra cream, if desired. Enjoy!
Video
Notes
- The mousse can be made ahead of time and stored in the fridge for up to three days.
- If you find that the mixture is too thick, add a few tablespoons of cold water until it reaches the desired consistency.
- Feel free to experiment with different flavors such as lime or orange extract instead of rum.
- To make the mousse vegan-friendly, replace the egg whites and yolks with one can of full-fat coconut milk.
Nutrition
Calories: 200kcal
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