Coconut mousse with poached pineapple
Blackberry Poaching Liquid
4 cups blackberry puree (recipe follows)
1 cup water
2 cups sugar
1 limes, juiced and zested
1 vanilla bean
Bring all of the above to a boil.
1 recipe blackberry poaching liquid (above)
1 each pineapple, cut into eighths
Heat the oven to 230 F. Cut the skin off the pineapple making sure you remove all of the eyes. Cut the pineapple into four quarters making sure to remove the pit. Cut the quarters into 1/8ths. Place the pineapple into an over proof baking dish and cover with the blackberry poaching liquid. Allow to cook in the oven for one hour, checking halfway through and turning the pineapple over. Once an hour is over take the pan out of the oven and allow to cool at room temperature for another hour. Once the hour has gone by remove the pineapple from the pan and allow to cool. Save the poaching liquid for a homemade sorbet or a sauce on the side! Cut pineapple when ready to use.
Coconut Lime Mousse
1 can unsweetened coconut milk
1 (14 oz) can sweetened condensed milk
1 pinch salt
6 each gelatin sheets
½ cup lime juice
1.5 cups heavy cream
¼ cup Malibu rum
Bloom the gelatin in ice water. Add coconut milk, sweetened condensed milk, Malibu rum, and salt in a bowl. Heat lime juice in the microwave for one minute. Add gelatin making sure the gelatin has melted. Add lime juice to the coconut mixture. Whip the cream to medium peaks and fold into the coconut lime mixture. Place into desired mold and allow to set overnight.