Chilled Pineapple Mousse With Pistachios 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:

• Measure 100ml passion fruit pulp into a jug (reserving the rest), add the lime juice, stir, then set aside. Combine the cream and sugar in a medium saucepan set over a low heat and stir for 2 mins to dissolve the sugar. Turn the heat up to medium and bring to the boil. Simmer for 2 mins, then remove from the heat and immediately stir in the passion fruit and lime juice mixture. Divide evenly between six 175-200ml cups or glasses - do this quickly, as the mixture will start to thicken. Leave to cool for 10 mins, then chill for at least 4 hrs or overnight. The possets can be made up to three days ahead and chilled.
• To make the biscuits, heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Beat the butter and icing sugar together for 1 min in a medium bowl using a wooden spoon. Stir in the custard powder, flour, vanilla (if using) and chopped pistachios to make a soft dough. Roll the dough into 12 walnut-sized balls and arrange on the baking tray, well-spaced out. Flatten the balls slightly with your palm or the base of a glass, then press down in the centre of each with the tines of a fork. Bake for 10-12 mins until very pale golden. Leave to cool on the tray for 10 mins then transfer to a wire rack to cool completely. The biscuits will keep in an airtight container for five days.
• Spoon the remaining passion fruit pulp over the possets and serve with the biscuits and pineapple slices.