Creamy Pineapple Mousse with Caramelized Fruit Topping
Ingredients
Mousse base
- 2 small boxes pineapple gelatin
- 1 cup boiling water
- 2 small cartons heavy cream
Caramelized pineapple
- 1 pineapple, peeled, cored, and diced (about 4 cups)
- 1 cup sugar
Top layer
- 3 small boxes pineapple gelatin
- 2 cups hot water
- 1 cup cold water
Preparation
Place the two small boxes of pineapple gelatin in a blender with 1 cup boiling water and blend for 1 minute
Add the heavy cream and blend for an additional 4 minutes
Pour the mixture into a greased mold or baking dish, cover with plastic wrap, and freeze until set or refrigerate until firm
Dice the pineapple and cook with the sugar over medium heat until golden and the liquid evaporates. Let cool completely
In a bowl, combine the three small boxes of pineapple gelatin with 2 cups hot water, stirring well to dissolve. Finally, add 1 cup cold water
Take the mold from the freezer and place the cooled pineapple on top, then pour the gelatin mixture. Gently stir the pineapple to mix with the gelatin
Cover with plastic wrap and freeze for one hour or refrigerate for two hours
Unmold the dessert. Use a knife to loosen the edges if needed
