Dark Chocolate Mousse with Pineapple Curry Salad and Coconut Ice Cream

Chop the couverture and dissolve "lump-free" in a water bath. The couverture must be lukewarm when dissolved. Beat the egg in a kettle over steam, making sure that the mixture does not stick to the edge of the kettle. Choose a slightly larger kettle for the egg, because this is where the mousse is completely prepared. When the egg is frothy and accordingly quite warm, continue beating the mixture until it is just lukewarm and nice and fluffy. Whip the whipped cream and stir the alcoholic ingredients into the egg with the whisk.

Now add the dissolved couverture to the egg mixture in one go, stirring vigorously with the whisk so that no lumps form. Quickly stir one third of the whipped cream into the chocolate and egg mixture with a whisk. Carefully fold in the rest of the whipped cream until the mousse is streak-free. Transfer the finished chocolate mousse to an appropriately sized container, close it tightly and cool it at least overnight.

Generously peel the pineapple and cut out the stalk. Cut the pulp into small pieces, preferably cubes. Then marinate the pineapple with brown sugar, add curry to taste. Finish the salad with a thread of the best olive oil.

Roast the coconut flakes lightly in a non-stick pan without adding any fat. Then bring the milk with the coconut milk and half of the sugar to the boil. Beat the egg yolks with the rest of the sugar in a hot water bath until they are white and frothy. Slowly beat the boiling milk into the egg yolk mixture and peel it off on the hot water bath to make the rose. Pour the ice cream mass through a sieve, add the coconut flakes and cool, stirring occasionally. Freeze the cold ice cream mass in an ice cream maker to a creamy / firm ice cream.

Arrange the pineapple salad in the middle of a cold plate. Using a hot tablespoon, remove the nocks from the chocolate mousse and let them slide from the spoon onto the plate next to the pineapple. Use an ice cream scoop (alternatively with two tablespoons, which you rinse in cold water after each use) to serve the ice cream on the other side of the pineapple salad. Garnish with toasted coconut flakes.