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 LIQUEUR
  • 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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