Rhubarb-Wrapped Pineapple Mousse Cake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/4 cups fine graham cracker crumbs
02 -
4 tablespoons unsalted butter, melted
03 -
1/2 tablespoon sugar
04 -
Pinch of salt
→ Pineapple Mousse
05 -
2 tablespoons unflavored powdered gelatin
06 -
1/4 cup pineapple juice with pulp
07 -
2 cups pineapple puree
08 -
3/4 cup sugar
09 -
1 1/4 cups heavy whipping cream
→ Rhubarb Strips
10 -
1 cup water
11 -
1/2 cup sugar
12 -
6-7 long stalks of rhubarb
# Instructions:
01 -
Combine graham cracker crumbs, melted butter, sugar, and salt in a large bowl. Mix thoroughly until all crumbs are coated with butter. Press evenly into the bottom of an unlined 20-23 cm springform pan. For individual servings, place 6 pastry rings on plastic wrap sheets, divide crust mixture evenly, and press firmly using a flat-bottomed glass.
02 -
Sprinkle gelatin over pineapple juice in a small bowl and allow to bloom until fully absorbed. Microwave for 10 seconds at full power or heat in a saucepan over medium heat until gelatin completely dissolves into a clear liquid.
03 -
Mix pineapple puree with sugar until well combined. Incorporate the dissolved gelatin mixture. Let stand at room temperature until the mixture begins to thicken, approximately 20 minutes.
04 -
Whip heavy cream to stiff peaks. Gently stir the fruit puree mixture to loosen it. Fold 2-3 tablespoons of whipped cream into the fruit puree to lighten the texture. Fold in remaining cream until fully incorporated with no visible streaks.
05 -
Pour the mousse mixture over the prepared crust in the springform pan (or divide between pastry rings) and freeze until solid, about 2 hours.
06 -
Combine water and sugar in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves completely. Reduce heat to medium to maintain a slow simmer. Lay out double-thick paper towels on a work surface.
07 -
Using a vegetable peeler (Y-shaped or asparagus peeler), shave rhubarb stalks into paper-thin strips. Blanch 2-3 strips at a time in the simmering syrup for 20-30 seconds. Transfer cooked strips to paper towels to drain. Reserve the vibrant pink-red syrup for decoration.
08 -
Arrange rhubarb strips on top of the frozen cake until surface is completely covered. Trim excess with kitchen scissors. Wrap additional strips around the sides, starting at the top to cover any uneven edges. Brush entire cake with reserved sugar syrup for shine and adherence.
09 -
Transfer to refrigerator to thaw before serving. Cut with a very sharp knife due to rhubarb's fibrous nature. Alternatively, slice while frozen and allow individual portions to thaw at room temperature. Store covered in refrigerator or freezer.
# Notes:
01 -
The rhubarb strips should adhere naturally to the cake, but if they don't, brush with a little reserved syrup.
02 -
This dessert can be made in a large springform pan or in individual pastry rings for elegant plating.
03 -
The bright pink rhubarb syrup can be reserved for other uses like cocktails or to flavor beverages.