I love mousses! Not mouses. But mousses. That extra 's' is pretty important isn't it?
This is light and sweet, easy to make, pretty impressive to look at and will keep well in the fridge for up to a week if not assembled. The caramel will keep for at least a month, though it does go quite solid in the fridge. (I digress, but the salted caramel would be amazing as the filling for chocolate bars. Just saying!)
As this recipe is being released in February, we thought it is time for you to make something un-chocolatey for the love of your life and this could be it. As a chocolate lover I do find it hard to move past anything chocolate, but I'm going to give it a red hot try. This recipe can ease the pain of less chocolate in your life. AS IF! (Go ahead, make TWO desserts, one decadent chocolate thing and then this amazingly light and airy one!) You will be glad you did.
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Need
-
The Mousse
- 2 Teaspoons flavourless gelatin
- 1/4 Cup water
- 400 Grams Pineapple-fresh peeled, cored and roughly chopped
- 100 Grams raw caster sugar BUY
- 1 orange zest, finely grated
- 120 Grams fresh orange juice
- 300 Grams cream BUY
- 2 Teaspoons vanilla bean paste BUY
-
The Garnish
- 200 Grams Pineapple-fresh peeled, cored and sliced into small cubes
- 1 Tablespoon raw caster sugar BUY
- 1 Batch Tonka Bean Salted Caramel to serve Recipe
- A few pistachios chopped to garnish
Do
- 1
Add gelatin to 1/4 cup of water. Stir well and let bloom.
- 2
Place pineapple, sugar, orange zest and juice into the Thermomix bowl. Chop 5 sec/speed 6. Cook 10 min/100/speed 2. Blend 1 min/speed 9. Scrape bowl and repeat until smooth.
- 3
Add bloomed gelatin and combine 40 sec/speed 5.
- 4
Pour into a plastic or glass bowl, covered. Chill in the fridge until completely set.
- 5
Place cream and vanilla into the Thermomix bowl and beat 20-30 sec/Butterfly/speed 3 until holding stiff peaks.
- 6
Add the set pineapple and orange jelly to the Thermomix bowl and blend until just combined 5 sec/Butterfly/speed 3.
- 7
Divide between serving glasses or bowls. Cover and refrigerate until set.
- 8
In a small bowl, mix together pineapple cubes and sugar. Cook in a hot frying pan until well caramelised.
- 9
Serve mousse with caramelised pineapple and Tonka Bean Salted Caramel, chopped pistachios to taste.
