This recipe first appeared in Food magazine.
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Ingredients
Pineapple and rum syrup
White chocolate mousse
Method
1.In a frying pan, combine the water, brown sugar and vanilla bean and bring to the boil. Reduce heat to a simmer, stir in pineapple and cook until tender, about 8 minutes.
2.Add rum and simmer for 2 minutes. Set aside to cool.
3.Make the white chocolate mousse (see below).
4.Spoon or pipe the white chocolate mousse into glasses. Divide the pineapple and syrup between glasses, then grate white chocolate and sprinkle over, if desired.
White chocolate mousse
5.Melt the chocolate in a bowl placed over a pan of simmering water. Allow to cool slightly, then fold in the whipped egg whites in 2 batches. Gently fold in the whipped cream in 2 batches.
Note
- Serves 4-6. – Ensure beaters and bowls are scrupulously clean as a trace of grease will prevent egg whites from whipping. – Mousse can be kept in the fridge for 2 days. Keep covered so it doesn’t take on any other flavours. PER SERVE (6) Energy 353kcal, 1481kj • Protein 4g • Total Fat 23.8g • Saturated Fat 15.1g • Carbohydrate 26.8g • Fibre 0.8g • Sodium 51mg