ICED MOUSSE WITH HOT PINEAPPLE

Preparation Method :

• Wrap a greaseproof-paper collar around a souffle dish.
• Beat together the egg yolks, vanilla and sugar. Bring the milk and coconut milk just to the boil, pour over the yolk mixture, whisking all the time, and return to the pan.
• Continue whisking over a medium heat until the custard coats the back of a wooden spoon. Sprinkle on the gelatine, leave for 20 seconds then stir until dissolved.
• Stir the liqueur into the custard, then place the pan in a bowl of ice to chill. Whip the cream until it stands in peaks and, in another bowl, whisk the egg whites to soft peaks.
• Fold them both carefully and evenly into the custard. Spoon into the prepared souffle dish and leave to set for 2 hours. Freeze the mousse for 2 hours before serving.
• Heat the pineapple and jam in a small pan with water and simmer for 3 minutes until really hot.
• To serve, remove the paper collar from the souffle and carefully press the toasted coconut against the sides. Decorate the top with more pieces of pineapple or crystallized pineapple and serve with the hot sauce.