4 servings
  • 1 (2 pound) pineapple, halved
  • 3/8 cup plus 1 tablespoon cold water
  • 2 limes, juiced
  • 1/4 cup Kirsch
  • 3 drops green food coloring
  • 1/4 cup heavy cream, whipped
  • 1/4 -ounce packet of gelatin
  • 1 banana, peeled and quartered lengthwise
  • 1/8 cup flaked almonds
  • 1 egg white
  • 1/2 cup sugar
  • 1/8 cup coconut flakes
  • Scoop out pineapple flesh and freeze shells. Discard core. Blend flesh with 1/4 cup water. Pour into saucepan and cook over medium heat. Add lime juice and bring to boil. Boil for 2 minutes.

  • Combine gelatin and 1 tablespoon water. Dissolve this in pot with remaining water, over low heat. Add Kirsch and food coloring. Add to pineapple mixture and chill.

  • Once cooled, beat in whipped cream. Chill again.

  • Place two banana pieces in each pineapple shell. Sprinkle with almonds. Pour chilled mousse mixture over them. Place in refrigerator to set.

  • Once mousse is set, preheat broiler and place rack 3 inches from heat. Beat egg white, gradually adding sugar until stiff. Place in piping bag and pipe decorative swirls on top of the mousse, covering it completely. Broil for 3 minutes. Remove and sprinkle with coconut. Broil again for another minute to toast.

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