small coconut pineapple cake with grilled pineapple

small coconut pineapple cake with grilled pineapple (4 à 6 cm)
coconut biscuit:
Preheat oven to 180 ° C. Mix egg yolks, half of the icing sugar and grated coconut until fluffy. Mix egg white, salt and remaining icing sugar until stiff. Mix flour and starch and sieve. Alternately carefully fold in egg white and flour into the egg yolk mixture. Put biscuit dough on a lined baking tray and bake for 9 - 12 minutes until golden. Then cut out 4 circles with a dessert ring.
coconut mousse:
Soak the gelatine in cold water for 10 minutes. Stir and heat coconut milk, sugar and coconut powder and dissolve gelatin in it. Allow to cool slightly and fold into the whipped cream. Sed aside in the fridge until the cream gets a bit solid. Add each of the four biscuit circles in a dessert ring. Fill each with 1/4 of the coconut mousse. Put in the fridghe. Once the mass is solid, make the pineapple mousse.
pineapple mousse:
Cut pineapple into small pieces. Soak the gelatine in cold water for 10 minutes. Caramelize sugar in a small saucepan, add pineapple and cook until tender. Puree pineapple with a blender finely and pass through a fine sieve. Add back to the pot and reheat, dissolve gelatin in it. Allow to cool slightly and then fold into the whipped cream. Dispense 1/4 pineapple mousse on coconut mousse and chill again.
grilled pineapple slices
Turn on the grill function of the oven. Place pineapple slices on baking paper, sprinkle with coconut milk and sugar. Grill in oven, make sure that the pineapples doesn't burn. Once the sugar is caramelized to golden, take the pineapple from the oven and sprinkle with rum. Cut cooled pineapple into pieces and lay over the pineapple mousse.
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