Pineapple Tartar and White Chocolate Mousse

June 29, 2020  |  By Peg Kern
Filed Under

Pineapple Tartar and White Chocolate Mousse

Beautiful fresh pineapples during a cooking vacation with The International Kitchen.The cold of winter starting to seep in? This wonderful recipe from our friend Chef Cyril in Provence will bring a bit of summer to you in the form of pineapple “tartar.” It is paired with a white chocolate mousse.

We love mousse as a dessert. The light texture makes it a perfect end to a big meal, and it can pair with any other flavors you prefer. We find it one of the most versatile of desserts, as it can be super light or more intense and creamy. Whether you are going for a classic chocolate mousse or a white chocolate version as here, the quality of the ingredients is always of key importance. This particular recipe is for an eggless mousse, which makes it even easier.

See all our cooking vacations in France.

Pineapple Tartar and White Chocolate MousseA delicious white chocolate mousse made during a cooking vacation with The International Kitchen.

Serves: 8
Prep time: 15 minutes
Cook time: 3 minutes
Cook method: Melt

Ingredients:

  • 250 gr white chocolate (about 9 oz)White chocolate ready for a cooking class with The International Kitchen.
  • ¼ liter of cream (full fat, about 2 cups)
  • 1 pineapple
  • 1 bunch fresh mint
  • 200 gr sugar (about 7 oz)

Instructions:

1. First clean and finely dice the pineapple and put it in the fridge.Chopping pineapple during a cooking vacation with The International Kitchen.

2. Boil 100 gr (about 3.5 oz) sugar in 10 cl (about 3.5 fl oz) of water for 1 minute and then cool it down in fridge. When it is cool, mix in the fresh mint (finely chopped, or whizzed in a food processor) to get a green syrup.

3. Whip the cream in a bowl with 100 gr (about 3.5 oz) of sugar until stiff.

Whipping cream by hand.4. Melt the white chocolate in the microwave (or over a double boiler). Mix some of the whipped cream into the chocolate to loosen the consistency, then fold it it to the rest of the whipped cream slowly and gently. Keep the white chocolate mousse in a really cold fridge until you serve it.

5. To serve, arrange the pineapple, then add a dollop of the mousse to the top. Spoon syrup around the outside and top with a fresh sprig of mint.

Cook with us on one of our unforgettable culinary vacations in France.

By Peg Kern

Sign up to receive our newsletter, which includes travel tips, recipes, promotions, and information on our best cooking vacations.

Find more photos, videos, food facts, and travel stories from The International Kitchen on Facebook, Instagram, Pinterest, Twitter, and YouTube.


Print This Page

Comments are closed.