Piña Colada Mousse

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Adapted from one of the most popular rum cocktails out there, this Piña Colada mousse is the perfect dessert to finish off a summer dinner party.

Ingredients:

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  • 1 cup (240g) drained crushed pineapple

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  • 3 teaspoon gelatine

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  • 1/4 cup (60ml) water

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  • 3 eggs, separated

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  • 1/2 cup (110g) caster sugar

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  • 1/3 cup (80ml) coconut cream

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  • 1/3 cup (80ml) pineapple juice

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  • 2 tablespoons of The Great White Rum

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  • 2/3 cup (160ml) thickened cream

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Optional extras:

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  • Whipped cream

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  • Toasted shredded coconut

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Instructions:

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  1. Spoon pineapple into four 1 cup (250ml) glasses.

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  2. Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved. Cool to room temperature; do not allow to set.

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  3. Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Stir in coconut cream, juice, The Great White Rum and gelatine mixture; transfer to large bowl.

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  4. Beat cream in small bowl with electric mixer until soft peaks from; fold into coconut cream mixture. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into coconut mixture.

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  5. Pour mixture into glasses; refrigerate until set. Decorate with whipped cream and toasted shredded coconut, if you like.

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https://www.foodtolove.co.nz/recipes/pina-colada-mousse-12981

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