Pineapple Mousse

Pineapple Mousse

With marshmallows providing a wonderful shortcut to a delectably light mousse, this easy, flavoursome Christmas dessert is an entertainer’s dream. Here, the soft and creamy dessert is served with grilled pineapple pieces for a bit of flair. Scooped into pineapple halves and given a festive garnish, the mousse becomes a tropical delight that will be served (and received) with a sweet smile.

Serves: 8 - 10

Ingredients

227 g tin crushed pineapple, drained
250 ml (1 cup) Orley whip
400 g packet marshmallows
2 tbsp. pineapple jelly powder
4 large pineapples, to serve
4 red cherries for garnish (optional)

Method

1. On a stovetop, melt marshmallows in pot over another pot of boiling water (use the double-boiler method).
2. Add crushed pineapple.
3. Whisk Orley Whip and jelly powder. Slowly add to marshmallow mix and fold in gently.
4. Remove mixture from heat, pour into a container and set in fridge for about 30 minutes.
5. Cut open 4 large pineapples.
6. Remove flesh, cut into pieces and sprinkle with brown sugar.
7. Grill in griddle pan or place under grill in oven.
8. Fill pineapples with mousse and garnish with grilled pineapples, chopped marshmallows and cherries (optional).

Tips and variations:

1. Mousse can also set in muffin pans or jelly moulds.
2. Add cayenne pepper to the fresh pineapple for a bit of bite.

Recipe supplied by Kanaän Produce of Promise