The Caribbean Surprise

Ingredients

• 250ml pineapple juice
• 125ml coconut cream
• 125ml Bacardi Carta Blanka
• 4 egg yolks
• 30g sugar
• 8 sheets of gelatin
• 250 ml whipped cream
• 1 stick of vanilla
• Fresh lemon juice
• Garnish: fresh pineapples, cocktail cherries or an orange or lemon sorbet

 

Preparation

1. Cut the stick of vanilla in half and scrape remove the seeds.
2. Mix the vanilla with the egg yolks and sugar.
3. Whip it while using a “Bain Marie”, also known as the “double-boiler method”.
4. When the mixture is creamy, add the pineapple juice and coconut cream. Whip for another 1-2 minutes.
5. Soak the gelatin in water for 4-5 minutes. Press it out. Warm it up a little and add it to the vanilla cream.
6. If you like, add a little lemon juice and white Rum to the mixture. Allow it to almost set before adding some whipped cream and mix it (in order to keep the volume and lightness) slowly and carefully.
7. Pour into pudding dishes or the beautiful glasses and put in the fridge for at least 2-3 hours

Serving suggestion

• I like to serve this mousse with a little fresh fruit salad with pieces of pineapple in beautiful glasses.
• Garnished with a green leaf of lemon balm.