Pineapple Mousse

mayurisjikoni

4 years ago

Jump to Recipe - Print Recipe

EVENT: SUNDAY FUNDAY

THEME: NO BAKE DESSERTS

RECIPE: PINEAPPLE MOUSSE

Pineapple Mousse is an easy to prepare, light, creamy, summery, vegan dessert. It is unbelievably delicious and perfect for summer parties. I usually prepare it a day ahead to save on time. You just need a few ingredients to prepare this dessert.

You may use fresh pineapple to prepare the mousse but you need to cook the pineapple and cool it down before proceeding to make the mousse. Bromelain present in fresh pineapple is a protein digesting enzyme. This enzyme prevents gelatin or agar agar to set. In cooked or tinned(canned) pineapple the bromelain are de -natured and thus don’t prevent the agar agar or gelatin to set.

I use both, cooked and canned pineapples for this dessert, depending on the time I have and also if pineapples are in season.

Vegan Pineapple Mousse

I don’t follow a vegan diet, but this recipe just happens to be vegan as I love the combination of coconut and pineapple. Also I had some Vege-Gel (by Dr. Oetker) which I had to use up before I closed my kitchen down in June.

You can replace the Vege-Gel with normal gelatin. However, remember that normal gelatin is not vegan.

Can I replace the Coconut Cream with normal double or whipping cream?

The answer is yes if you are not making a vegan pineapple mousse. Occasionally I make it with double whipping cream and it turns out lovely.

Puree and Strain The Pineapple

This step is important whether you use cooked or canned pineapple. It just gives a nice smooth texture. No one enjoys pineapple fiber in a smooth velvety dessert.

Some Pineapple Recipes To Check Out:

Did I mention, I love pineapple? Yes I do, fresh or canned. I can actually finish a can of pineapples, but have to hold back…desperately. During the pineapple season, I buy constantly keep on buying them till hubby complains that the apartment smells as though I’ve opened a pineapple market! But the pineapple smell doesn’t bother me at all.

During the hot season, fresh pineapples are in plenty so I make fresh pineapple slush to enjoy as a refreshing and cooling treat.
Love baking Pineapple Coconut Muffins especially for tea time or to share with my friends and neighbours.
During the hot season I like to make Pineapple Coconut Mojito Float.. both the virgin and alcohol version. So cooling and an absolute treat.
Lemongrass and Ginger Infused Pineapple Coconut Ice Cream is my favourite. Here I add pineapple chunks to the lemongrass and ginger infused milk along with coconut cream.
Dainty and delightful Pineapple tartsare ideal for tea parties.
These pineapple paleta are free from refined sugar.
Serve fresh pineapple salsa as a starter or along with your favourite Mexican Dish.

Sunday Funday

Sunday Funday is a group of Food Bloggers. Every Sunday we share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.

Theme: NO BAKE DESSERTS

For this week Stacy who blogs at Food Lust People Love, suggested this :”Share your favorite dessert recipes that do not require turning the oven on”! This was just down my alley, as I really don’t make many oven based desserts, mostly due to the hot weather in Mombasa. My really old pineapple mousse recipe required a bit of updating, especially the write up and the definitely the photos.Therefore, for this theme I am sharing an updated post – Pineapple Mousse.

This post was first published on 26/06/2013. While the recipe remains the same, I’ve added new photos and written the post in a more constructed manner.

Here’s Other Members No Bake Desserts:

Carlota de Limón from Food Lust People Love
Drumstick Dessert from Palatable Pastime
Oreo Icebox Cake from Amy’s Cooking Adventures
Mango Pudding from Sneha’s Recipe
Nutty Cracker Jack and Pretzel Treats from A Day in the Life on the Farm
Pineapple Mousse from Mayuri’s Jikoni

Ingredients Required For Pineapple Mousse

Pineapple – you need about 350 – 400g pineapple chunks. Can be fresh or canned. If you are using fresh pineapple, then you need to cook it with little water till it becomes soft. Cool the pineapple before you use it to make the mousse.

Gelatin – here I have used Vege Gel by Dr. Oetker. If you use normal gelatin, use one sachet which is usually about 7g. Vege Gel sachets are usually 6.5g but for the mousse one sachet works well as I don’t want a firm set mousse.

Water – normal tap water for soaking the gelatin.

Powdered Sugar – icing sugar, confectioners sugar. Add according to your taste and how sweet the pineapple is.

Coconut Cream – use good quality coconut cream which is thick and creamy. When in Mombasa I prefer to use Azam Cream. Or I prefer Umbrella Coconut Cream.

Turmeric Powder – totally optional. Sometimes I add a pinch to the pineapple puree especially when the pineapple is not deep yellow.

WATCH HOW TO MAKE PINEAPPLE MOUSSE: