Recipe courtesy of Graham Kerr
Eleuthera
Getting reviews...
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 327
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 41 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 25 mg
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 327
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 41 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 25 mg
Ingredients
Directions
- 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.
