Pina colada mousse with spiced pineapple and coconut wafers

Name: Pina colada mousse with spiced pineapple and coconut wafers
Ingredients: 375 ml Sugar Syrup (made with brown sugar); reserved juices from ½ quantity Spiced Pineapple; 200 g castor sugar; 1 tablespoon Spiced Pineapple; ¾ gelatine leaf; 125 ml thick (45%) cream, whipped; 100 ml full-cream milk; 2 star anise, broken; 50 g castor sugar; 1 gelatine leaf; 250 ml dark rum; 150 ml strained fresh pineapple juice; ½ quantity Spiced Pineapple; ¼ cup freshly shaved coconut, shredded; 6 Coconut Wafers; 110 ml full-cream milk; 25 g shredded coconut; 2 egg yolks; 75 g castor sugar

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This dessert comes from the early summer menu at Paramount and epitomises the fresh flavours of that time of year, while also being a parody of the popular Caribbean cocktail. I admit it has quite a few components, but with the preparation undertaken in advance, it takes only seconds to serve.

Ingredients

½ quantity Spiced Pineapple
¼ cup freshly shaved coconut, shredded
6 <

Dessert
Caribbean
Summer

Method

To make the coconut bavarois, bring milk and shredded coconut to a simmer over low heat. The slower the infusion, the better the flavour. Whisk egg yolks and castor sugar until pale and creamy, then slowly whisk in hot milk and coconut. Stand bowl over a saucepan of gently simmering water and cook over medium heat, whisking continuously, until custard coats back of a spo