International Cooking School Vacations: Pineapple Tartar and White Chocolate Mousse
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Pineapple Tartar and White Chocolate Mousse

November 2006

Pineapple Tartar and White Chocolate Mousse
The cold of winter starting to seep in? Try this wonderful recipe from our friend Chef Cyril of Elegant Cooking on the French Riviera.

Ingredients

  • 250 gr white chocolate (about 9 oz)
  • ΒΌ liter of cream (full fat, about 2 cups)
  • 1 pineapple
  • 1 bunch fresh mint
  • 200 gr sugar (about 7 oz)

Directions

First clean and dice the pineapple and put it in the fridge.
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 in a food processor) to get a green syrup.

Whip the cream in a bowl with 100 gr (about 3.5 oz) of sugar until stiff.
Melt the white chocolate in the macro-wave (or double boiler). Mix some of the whipped cream into the chocolate,
then fold it it to the rest of the
whipped cream slowly and gently. Keep the white chocolate mousse in really cold fridge until you serve it.

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.