Three Color Fruit and Coconut Pudding
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 6 h.
Ready in
Ingredients
for
4
- For the Pineapple Mousse
- ½ cup Pineapple juice (from canned pineapple)
- ½ cup boiling water
- 1 tsp pineapple jelly crystals (or pineapple jello)
- ½ cup Evaporated milk (chilled)
- ½ cup cream (chilled)
- 1.333 cups canned, crushed Pineapple (in natural juice)
- yellow Food coloring
- For the Kiwi Fruit Mousse
- 2 Kiwi (peeled and quartered)
- sugar (to taste)
- 1 heaped Powdered gelatine
- water
- ½ cup cream
- green Food coloring
- For the Coconut Mousse
- ⅞ cup canned sweetened condensed milk
- ½ cup Coconut milk
- 1 tsp Powdered gelatine
- 1 Tbsp water
- 1 large egg white
- To decorate
- Pineapple
Preparation steps
1.
For the pineapple mousse: mix together the juice, water and jelly crystals. Set aside to cool.
2.
Whisk the evaporated milk until very thick. Add the cream and continue whisking.
3.
Gradually add the jelly and continue to whisk until the mixture is very thick. Stir in the pineapple and food coloring.
4.
Divide between 4 serving glasses and chill for 1-2 hours until set.
5.
For the kiwi fruit mousse: place the kiwi fruit in a food processor and blend to a rough puree. There should be about 4 fl oz of puree.
6.
Heat the puree gently in a pan until warm. If it is too thick add 1 tablespoon of water. Remove from the heat and stir in sugar to taste.
7.
Sprinkle the gelatine over 1 1/2 tablespoons of water in a cup until dissolved completely.
8.
Mix the gelatine into the warm kiwi mixture and mix well. Remove from the heat, stir in the food coloring and leave to cool.
9.
Whisk the cream until thick. Gently fold into the kiwi mixture until blended.
10.
Spoon on top of the pineapple mousse and spread evenly. Chill for about 1 hour until set.
11.
For the coconut mousse: mix together the condensed milk and coconut milk.
12.
Sprinkle the gelatine over the water in a cup until dissolved completely. Stand the cup in a bowl of hot water until the gelatine has melted.
13.
Whisk the egg whites until soft peaks form.
14.
Stir the gelatine into the milk mixture and gently stir into the whipped the egg whites.
15.
Spoon on top of the kiwi mousse and chill for at least 2 hours before serving. Decorate with dried pineapple slices.
