Mango coconut mousse
Pineapple beignet
- 2 MANGOES, cleaned, cut and pureed
- 1/2 CUP COCONUT MILK
- 1/2 CUP PINEAPPLE JUICE
- 1 TBSP GRATED COCONUT
- 5 LEAVES OF GELATIN, soaked
- 1 PINEAPPLE, cleaned and sliced
- 120 GRAM FLOUR
- 1 CUP BEER
- 2 EGG WHITES, beaten until fluffy
- 4 TBSP PRESERVED GINGER
- 1/2 CUP CREAM
- 1/2 CUP BAILEYS LIQUOR
- 4 TBSP SUGAR
Heat the pineapple juice to boiling point and dissolve the gelatin. Mix all ingredients together, distribute over 4 glass coupes and refrigerate at least 3 hours.
For the sauce, puree the cream with the ginger and the Baileys. Mix the flour with the beer and the egg whites to a batter. Dip the pineapple slices in the batter and deep fry the pineapple slices until they are golden brown. Sprinkle them with sugar and serve with the ginger sauce.
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