Ginger Mousse with Pineapple-Coconut Salad
Ginger blends with white chocolate in chef Markus Mraz’ chilled mousse molds. The mousse is placed on a bed of fresh pineapple and coconut, giving the dish a Pacific Rim flavor. The chef makes curved chocolate strips to press into the mousse for presentation; here we suggest the much simpler chocolate shavings. If you wish to make something fancier, check the “Chocolate” section in the Basic Recipes.
- Ginger Mousse
- Unflavored gelatin - 1 packet
- Cold Water - 1/8 cup
- White chocolate couverture - 8 ounces
- Egg Yolks - 2
- Egg - 1
- Sugar - 1/3 cup
- Milk - 1 cup
- Candied Ginger - 1/4 cup, crushed
- Heavy (whipping) cream - 2 cups
- Sugar - 1 tablespoon
- Pineapple-Coconut Salad
- Pineapple - 1 small
- Orange Juice - 1/2 cup
- Sugar - 1 tablespoon, or to taste
- Coconut Liqueur - 1/4 cup
- Coconut - 1 cup, flaked and toasted (see Basics)
- Bittersweet Chocolate - 1/4 pound, shaved
- Mixed fresh berries - 1 cup
- Chocolate Sauce (see Basics) - 1 cup
To make the mousse: Very lightly butter small ramekins or 3-inch-by-3-inch molds. Put a little sugar in the ramekins and turn the ramekin to coat, dumping out any excess. Dissolve the gelatin in the water. In the top of a double boiler over barely simmering water, melt the chocolate. In the top of a double boiler over boiling water, whisk the egg yolks, egg, and sugar until the sugar has dissolved and the mixture has thickened, 2 to 3 minutes. Remove from heat and continue whisking until the mixture thickens further and becomes creamy. Heat the milk over medium heat and stir in the gelatin to dissolve. Strain the gelatin-milk mixture through a fine-meshed sieve into the chocolate and stir. Whisk the eggs again to wake up the mixture. Gently stir the chocolate mixture into the egg batter. Stir in the candied ginger. Let the mixture cool to room temperature. Beat the cream until frothy, then slowly add the sugar while beating the cream to firm peaks. Fold a large spoonful of whipped cream into the chocolate mixture, then gently fold in the remaining whipped cream. Fill the ramekins and smooth the tops, Place them on a baking sheet, and chill in the refrigerator at least 2 hours.
To make the salad: Peel the pineapple and cut out the eyes. Slice into circles and remove the core. Dice the fruit and place in a large bowl. Add the orange juice, sugar, and coconut liqueur and toss, then stir in the toasted coconut. Set aside to marinate.
To serve: Divide the pineapple-coconut salad among the dessert plates. Dip a ramekin into warm water for 15 - 20 seconds, remove, run the tip of a sharp knife around the edge, and unmold onto one of the salads. Repeat with remaining ramekins. Garnish with chocolate shavings and fresh berries. Put the chocolate sauce in a squeeze bottle and drizzle on the plate.