Pineapple mousse parfaits (no eggs, gluten-free)

We are on a roll here with the no-bake desserts! How long can this go on for inveterate bakers like me?

Here's a quick no bake and gluten-free treat. Do you have fresh pineapple and don't know what to do with it? Canned pineapple will also do nicely.

I usually make this as a charlotte, but individual portions are also nice, and easy to pack up for a picnic or outdoor meal, so here you go:

What you'll need :

15-20 ladyfingers (or gluten-free variety)
3 gelatin sheets
1 small pineapple, or 1 can crushed pineapple
1/4 cup pineapple juice
2 cups heavy cream
3/4 cups of confectioners sugar

You'll need 6 clear ramekins, tumblers, preserve jars or glasses. Cut the ladyfingers in half inch lengths. Soften the gelatin sheets in a bowl of cold water. Pulse the pineapple in a mixer or blender about 2 minutes until you get a smooth purée. In a saucepan, warm in medium heat: pureed pineapple, juice. Once warm, squeeze water off gelatin sheet and add it to the pineapple mixture. Whisk until gelatin is dissolved. Allow to cool. (Leave a cupfull aside for topping.)

In a bowl, whip cream until thickened, about 3 minutes. Blend in confectioners sugar. (Leave a cup of this cream aside for topping.) To create the mousse, fold in cooled pineapple mixture (except the one cup) into the large bowl of whipped cream.

Assembly :

Place a layer of ladyfingers in each glass recipient. Add a layer of mousse about 3 tablespoons. Repeat. Make sure the last layer is pineapple mousse. Pipe or spoon a bit of the cup of whipped cream on top. Refrigerate 4-5 hours or overnight. Decorate with a spoonful of pineapple, or other fruit, cookies, coconut flakes or sprinkles.

Enjoy, everyone!

Comments

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