Pineapple mousse with a hint of rum
Homemade desserts used to be very simple in the times when I was a kid, payasams were made whenever an occasion called for celebration, custard was considered fancy, un-churned ice creams of varying degrees of toughness were all considered exceptional. For everything else, there were local bakeries and ice cream parlors to turn to, from cream horns to jelly rolls they got it all covered for us.
On those days of simple living, only one fruit stood on its own as the whole dessert course for a non vegetarian feast in our neck of the woods, and that was not mango but pineapple! A piece of pineapple served along with Biriyani on some social functions hinted that no ice creams will be served thereafter. The fruit seemed like a perfect ending for the feast packed with a riot of flavors. Even now, I couldn’t agree more!
Pineapple mousse with a hint rum – Egg less and super easy!
Pineapple – 1 can (10-12 oz)
Evaporated milk – ½ cup
Sugar – 1 cup
Confectionary sugar -1/2 cup
Heavy whipping cream 2 cups
Caramelized almonds – 1 cup (recipe follows)
Plain gelatin – 1 ½ tbsp
Artificial rum extract – ½ tsp (optional)
To prepare nuts, caramelize 2 tbsp of sugar in a thick bottomed pan. When the color turns to golden brown turn off the heat and add 1 cup of thinly sliced almonds. Mix with a fork to coat the nuts with caramel. Spread on a cookie sheet lined with aluminum foil. Crush with hands when cooled. Store up to a week in an airtight container.
Puree pineapple along with the syrup in a blender till very smooth. In a thick bottomed vessel combine 1 cup of sugar with pineapple puree. Cook till the mixture boils; keep boiling for 5 more minutes with constant stirring. Add evaporated milk, stir well. Dissolve gelatin in 3 tbsp of hot water, add to the pineapple mixture with constant stirring. Add rum extract, stir well, and turn off the heat. Let the mixture cool completely on the kitchen counter. When the mixture is at room temperature start whipping heavy cream with ½ cup of confectionary sugar , whip till soft peaks form. With a fork beat the pine apple mixture to break up lumps if any. Slowly fold in the whipped cream in 3-4 batches. Spoon the mousse into ramekins. Sprinkle with crushed caramelized nuts, chill for at least 6 hours before serving. Serves 12.
Homemade desserts used to be very simple in the times when I was a kid, payasams were made whenever an occasion called for celebration, custard was considered fancy, un-churned ice creams of varying degrees of toughness were all considered exceptional. For everything else, there were local bakeries and ice cream parlors to turn to, from cream horns to jelly rolls they got it all covered for us.
On those days of simple living, only one fruit stood on its own as the whole dessert course for a non vegetarian feast in our neck of the woods, and that was not mango but pineapple! A piece of pineapple served along with Biriyani on some social functions hinted that no ice creams will be served thereafter. The fruit seemed like a perfect ending for the feast packed with a riot of flavors. Even now, I couldn’t agree more!
Pineapple mousse with a hint rum – Egg less and super easy!
Pineapple – 1 can (10-12 oz)
Evaporated milk – ½ cup
Sugar – 1 cup
Confectionary sugar -1/2 cup
Heavy whipping cream 2 cups
Caramelized almonds – 1 cup (recipe follows)
Plain gelatin – 1 ½ tbsp
Artificial rum extract – ½ tsp (optional)
To prepare nuts, caramelize 2 tbsp of sugar in a thick bottomed pan. When the color turns to golden brown turn off the heat and add 1 cup of thinly sliced almonds. Mix with a fork to coat the nuts with caramel. Spread on a cookie sheet lined with aluminum foil. Crush with hands when cooled. Store up to a week in an airtight container.
Puree pineapple along with the syrup in a blender till very smooth. In a thick bottomed vessel combine 1 cup of sugar with pineapple puree. Cook till the mixture boils; keep boiling for 5 more minutes with constant stirring. Add evaporated milk, stir well. Dissolve gelatin in 3 tbsp of hot water, add to the pineapple mixture with constant stirring. Add rum extract, stir well, and turn off the heat. Let the mixture cool completely on the kitchen counter. When the mixture is at room temperature start whipping heavy cream with ½ cup of confectionary sugar , whip till soft peaks form. With a fork beat the pine apple mixture to break up lumps if any. Slowly fold in the whipped cream in 3-4 batches. Spoon the mousse into ramekins. Sprinkle with crushed caramelized nuts, chill for at least 6 hours before serving. Serves 12.
2 comments:
just a quick one archana...what other fruit can i substitute pineapple with..me not a big pineapple fan :O
Archana,
I tried this and it was wonderful!Lovely recipe!
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