Pineapple Mousse La Lorraine
Indulge in the tropical elegance of Pineapple Mousse La Lorraine, a light and luscious dessert that perfectly balances creamy richness with vibrant fruitiness. Made with smooth fresh pineapple purée, velvety whipped cream, and a touch of unflavored gelatin for a silky texture, this mousse is a show-stopping treat that's surprisingly easy to prepare. A hint of pineapple juice enhances the tropical notes, while a simple syrup creates just the right level of sweetness. With a quick prep time of 20 minutes and an optional mint garnish for a fresh finish, this chilled pineapple mousse is an ideal make-ahead dessert for dinner parties or warm-weather gatherings. Serve it in individual glasses for a stunning presentation, and let your guests revel in its airiness and exotic flair.
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Recipe Information
Ingredients
- 300 grams fresh pineapple chunks
- 100 grams granulated sugar
- 50 milliliters water
- 200 milliliters heavy cream
- 7 grams unflavored gelatin
- 30 milliliters cold water (for blooming gelatin)
- 50 milliliters pineapple juice
- 20 grams powdered sugar
- 4 leaves mint leaves (optional, for garnishing)
Instructions
1. Blend the fresh pineapple chunks until smooth using a blender or food processor. Strain the purée through a fine sieve to remove any fibers, resulting in about 200 milliliters of smooth pineapple purée.
2. In a small saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar is fully dissolved to create a simple syrup. Let it cool for 2-3 minutes.
3. Sprinkle the unflavored gelatin over 30 milliliters of cold water in a small bowl to bloom. Let it sit for 5 minutes until thickened.
4. Add the pineapple purée and pineapple juice to the cooled simple syrup. Stir well to combine and gently heat the mixture over low heat. Do not let it boil.
5. Stir the bloomed gelatin into the warm pineapple mixture until completely dissolved. Remove from heat and let it cool to room temperature.
6. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Be careful not to overwhip.
7. Gently fold the room-temperature pineapple mixture into the whipped cream in batches, ensuring it is well incorporated without deflating the cream.
8. Divide the mousse into serving glasses or bowls, smoothing the tops with a spoon. Refrigerate for at least 3 hours or until set.
9. Before serving, garnish each mousse with a small mint leaf on top for a pop of color and fresh flavor (optional).
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 156.1 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 385 mg | 8% | |
*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.
