Advertisement
Pina colada mousse with spiced pineapple and coconut wafers
Preparation info
- Difficulty
Easy
Appears in
Published 1999
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 ¼ cup 6
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title