- 400gm White chocolate
- 300ml Boiling cream
- 600ml Double cream (semi whipped)
- 6gm Agar Agar
- 5gm Lime zest
Caramelized pineapple and lime mousse by Laura Crouch, head pastry chef at Lord's
Caramelized pineapple and lime mousse by Laura Crouch, head pastry chef at Lord's
Caramelized pineapple and lime mousse by Laura Crouch, head pastry chef at Marylebone Cricket Club (MCC) located at the iconic Lord’s Cricket Ground.
Ingredients
Method
Bring the cream to the boil with the lime zest and the agar, boil for about 1 min while whisking.
Melt the chocolate over a Bain Marie.
Add in the boiling cream a third at a time until fully combined.
Then fold in the rest of the semi whipped cream a third at a time until fully combined.
Pipe into the mould and leave to set.
Assemble as seen in the photo - how to make the tuile can be found in the gluten free banana tuile recipe
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