Light Butterscotch Pineapple Mousse
Indulge in the tropical decadence of Light Butterscotch Pineapple Mousse, a velvety dessert that balances rich butterscotch flavors with the refreshing sweetness of pineapple. This no-bake treat features a luscious blend of caramelized brown sugar, creamy whipped topping, and pureed pineapple for a light yet satisfying texture. A hint of vanilla and a touch of gelatin ensure the perfect set, making it an elegant dessert for any occasion. Prepared in just 20 minutes and chilled to perfection, this mousse is ideal for warm-weather gatherings or a sophisticated finish to any meal. Garnish with fresh pineapple slices, mint leaves, and a dollop of whipped cream for a stunning presentation that’s as delightful to look at as it is to eat. Perfect for lovers of tropical desserts and caramel-inspired sweets, this recipe is a crowd-pleaser that’s both simple and impressive.
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Recipe Information
Ingredients
- 1 cup Brown sugar
- 3 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
- 1 cup Canned pineapple chunks (drained, juice reserved)
- 1 teaspoon Vanilla extract
- 0.5 cup Whipped cream (for garnish)
- 4 slices Fresh pineapple slices (optional, for garnish)
- 4 leaves Mint leaves (optional, for garnish)
Instructions
In a small saucepan, heat the brown sugar and butter over medium heat, stirring until melted and combined to create a butterscotch sauce. Remove from heat and let cool slightly.
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
Reheat the butterscotch sauce gently and stir in 1/2 cup of heavy cream until smooth. Add the bloomed gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature.
In a blender or food processor, puree the canned pineapple chunks until smooth.
Fold the pineapple puree into the butterscotch mixture, along with the vanilla extract. Mix gently until well combined.
Using a stand mixer or a handheld electric whisk, whip the remaining heavy cream (1 1/2 cups) until soft peaks form.
Gently fold the whipped cream into the pineapple-butterscotch mixture in three additions, being careful to maintain the airy texture.
Spoon the mousse into individual serving glasses or bowls. Cover and refrigerate for at least 4 hours, or until set.
Before serving, garnish each mousse with a dollop of whipped cream, a fresh pineapple slice, and a mint leaf, if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 74.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
