Pina Colada Mousse

Ingredients for 10 servings:

• 8 sheets of gelatin
• 400 ml pineapple juice
• 400 g natural yogurt
• 200 ml coconut milk
• 200 g crème fraîche
• 4 tbsp rum
• 4 tbsp sugar
• 1 tbsp vanilla sugar
• 300 g cream
• 4 tbsp desiccated coconut
• n. B. Pineapple, pieces or rings, fresh or from the can
• e.g. chocolate shavings, white or chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 35 minutes

without egg

Soak the gelatine in a little water for 10 minutes. Meanwhile, warm the pineapple juice and dissolve the soaked gelatine in it. Mix the yogurt, coconut milk, crème fraîche, vanilla sugar, and sugar in a large bowl. Stir 2 tablespoons of this into the warm pineapple juice, then stir the pineapple juice into the yogurt cream. Place the bowl in the refrigerator until the mixture begins to gel. Then whip the cream until stiff peaks and fold it into the mixture. Return to the refrigerator until the cream is firm. In the meantime, lightly toast the desiccated coconut in a dry pan and let it cool. To serve, use two tablespoons of the mousse to scoop out balls and arrange on plates with the desiccated coconut, pineapple slices, and white chocolate, if desired.