Chilled Pineapple Mousse With Pistachios

Submitted by Chef mariajane

"A recipe that I found in a Martha magazine, that I haven't had the time to try yet, but it soulds absolutely delicious, and is definately on my to-do list!!"

 

• Ready In: 45mins
• Ingredients: 22
• Serves: 8-10

ingredients

• FOR THE CRUST

• 1⁄2 cup unsalted shelled pistachio
• 9 graham crackers
• 1⁄4 cup granulated sugar
• 1⁄4 teaspoon salt
• 8 tablespoons unsalted butter, melted

• FOR THE MOUSSE

• 2 (20 ounce) cans pineapple chunks, packed in syrup
• 2 cups pineapple juice, canned (or more)
• 2 tablespoons unflavored gelatin, plus
• 2 teaspoons unflavored gelatin (from 3 x 1/4 oz packages)
• 1⁄2 cup boiling water
• 2 teaspoons finely grated lemon zest
• 1⁄4 cup fresh lemon juice, from 2 lemons
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 1⁄4 cups confectiones' sugar
• 2 cups heavy cream

• LIME SABAYON

• 10 egg yolks
• 2⁄3 cup sugar
• 2⁄3 cup Midori melon liqueur
• 1 cup heavy cream
• 1⁄2 cup creme fraiche
• 2 tablespoons finely grated lime zest, from 2 limes

directions

1. FOR THE CRUST:

2. Place pistachios in a food processor, and pulse until coarsely chopped. Reserve 1/4, and place in a small bowl. Continue to pulse remaining pistachios until fine crumbs form, and transfer to a large bowl. Pulse graham crackers until large crumbs form (about 1 1/3 cups). Add graham cracker crumbs to pistachios and mix well. Stir in sugar, salt and butter into bottom of 8-cup, 3/4 inch deep souffle dish. Crust should be about 1-inch thick.
3. FOR THE MOUSSE.
4. Make a collar for the dish by folding a 24 inch long piece of parchment paper into a quadruple thick strip about 4 inches wide. Wrap very tightly around the rim of the dish and secure with tape, making sure there are no gaps betweem the dish and parchment. The collar should at least 3-inches above the top of the dish. Place dish in the refrigerator.
5. Drain pineapple in a sieve, reserving syrup. You will need a scant 4 cups fruit and 2 3/4 cups syrup, (add enough pineapple juice to syrup to reach that amount). Pulse 1 cup pineapple chunks in a food processor until a coarse purée forms.
6. Place gelatin in a medium bowl. Pour 1 cup pineapple syrup over gelatin, and let stand until softened, about 5 minutes. Pour boiling water over gelatin and stir until smooth. Stir in lemon and juice, and the remaining 1 3/4 cups pineapple syrup.
7. Prepare an ice-water bath. Beat cream cheese with a mixer until soft and smooth, about 3 minutes. Beat in sour cream and confectioner's sugar, until smooth. Slowly whisk in gelatin mixture until incorporated. Fold in pineapple chunks and purée.
8. Whisk cream with remaining 1/4 cup confectioners' sugar until medium soft peaks form. Fold into cream cheese mixture. Place bowl in ice-water bath. Stir until slightly thickened, but still pourable, and pineapple chunks no longer fall to the bottom, about 20 minutes. Using a rubber spatula, carefully scrape the bowl while stirring to chill mousse evenly.
9. Place dish on a baking sheet, and pour mousse mixture into the dish, spoon in pineapple chunks. Gently smooth the top. refrigerate until set, at least 2 hours or overnight.
10. Sprinkle the mousse with reserved 1/4 cup pistachios. Carefully remove collar from dish. Turn spoonfuls on to plates and serve with Lime Sabayon on the side.

11. LIME SABAYON:

12. Prepare an ice-water bath. Whisk yolks and sugar in a large metal bowl. Set over a large pot of simmering water, and slowly whisk in Midori. Continue to whisk until thick and doubled in volume, about 6 minutes. Set bowl in ice-water bath, and let cool, stirring occasionally, for 20 minutes.
13. Whisk the cream in a medium bowl until soft peaks form. Whisk in creme fraiche and lime zest. Gently stir cream mixture into yolk mixture. Use immediately, or cover and refrigerate for up to 2 hours.