Pineapple Lemon Mousse Recipes

Steps:

• Make the crust: Place pistachios in a food processor, and pulse until coarsely chopped. Reserve 1/4 cup, 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 granulated sugar, salt, and butter until well combined. Pat crumb mixture into bottom of an 8-cup, 3- to 4-inch-deep souffle dish. Crust should be about 1 inch thick.
• Make the mousse: Make a collar for the dish by folding a 24-inch-long piece of parchment into a quadruple-thick strip about 4 inches wide. Wrap very tightly around rim of dish, and secure with tape, making sure there are no gaps between dish and parchment. The collar should come at least 3 inches above the top of dish. Place dish in refrigerator.
• Drain pineapple in a sieve, reserving syrup. You will need a scant 4 cups fruit and 2 3/4 cups syrup. (Add enough canned pineapple juice to syrup to reach that amount.) Pulse 1 cup pineapple chunks in a food processor until a coarse puree forms.
• 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 zest and juice, and the remaining 1 3/4 cups pineapple syrup.
• Prepare an ice-water bath. Beat cream cheese with a mixer until soft and smooth, about 3 minutes. Beat in sour cream and 1 cup confectioners' sugar until smooth. Slowly whisk in gelatin mixture until incorporated. Fold in pineapple chunks and puree.
• 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 10 minutes. Using a rubber spatula, carefully scrape the bowl while stirring to chill mousse evenly.
• Place dish on a baking sheet, and pour mousse mixture into the dish, spooning in pineapple chunks. Gently smooth the top. Refrigerate until set, at least 2 hours (or overnight).
• Sprinkle the mousse with reserved 1/4 cup pistachios. Carefully remove collar from dish. Turn spoonfuls of mousse onto plates and serve with lime sabayon on the side.

Steps:

• Refrigerate the evaporated milk to make it as cold as possible.
• Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
• Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
• Gradually add the jelly and continue to beat until the mixture is very thick.
• Fold in the pineapple pieces.
• Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

Steps:

• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
• Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
• Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
• Garnish with fresh berries and mint leaves.