THEME: Pineapple Mousse Cups
Jamie R
1 stick (4 ounces) unsalted butter, softened, plus 5 tablespoons unsalted
butter, melted
1 1/4 cups sugar
1 large egg plus 4 large egg yolks
1 cup chopped fresh pineapple, plus more for garnish
1 tablespoon lemon juice
1/2 cup heavy cream
1/2 cup flour
1. Using an electric mixer, beat 1 stick butter and 1/4 cup sugar
until fluffy, about 2 minutes. Stir in the egg and yolks one at a
time, then beat for 1 minute. (The mixture may look curdled.) Add 1/2
cup chopped pineapple and the lemon juice and mix until smooth.
2. Transfer the mixture to a medium, heavy saucepan and cook over
medium heat, whisking, until thick enough to coat a spatula, 6 to 7
minutes. Remove from the heat and let cool to room temperature,
whisking occasionally.
3. Transfer the pineapple curd to a medium bowl and press plastic
wrap directly on the surface. Refrigerate the curd for about 1 hour.
4. In a small bowl, whip the cream until stiff. Fold the whipped
cream into the chilled pineapple curd. Refrigerate the pineapple
mousse for 3 hours or overnight.
5. Meanwhile, preheat the oven to 350�. Line 2 baking sheets with
parchment paper. Place the remaining 1/2 cup pineapple in a strainer
to drain, pressing with the back of a spoon to remove any excess
juice. Transfer the pineapple to a medium bowl; add the remaining 1
cup sugar, the flour and the melted butter and stir until smooth.
Refrigerate the batter for about 10 minutes.
6. Drop a heaping tablespoon of batter on a prepared baking sheet.
Spread the mixture into a round about 2 inches wide. Repeat with the
remaining batter to make 4 rounds. Bake until golden and bubbly,
about 10 minutes. Let the wafers sit until cooled slightly but still
pliable, 1 to 2 minutes. Using a metal spatula, invert the wafers
onto upside-down cups. (If the wafers become too stiff to bend,
return them to the oven for a minute or so to soften.) Let cool
completely.
7. Spoon the chilled mousse into the cookie cups and top with chopped
pineapple.