The thought of debunking occured to me when I was nibbling my pineapple tart less than a week ago. I mean, pineapple tarts had been around for so long and no one seems to change or debunk it to another level. I am not saying that this version is the next level tho. Well, at least I had tried. I also wanna create a vegan version, so this is what I had ended up with.
Ever since I made a pineapple mousse for my previous pineapple tart, I had fallen in love with it. The pineapple taste is subtle and not overpowering. To amp up that flavor even more, I added mango. You can of cos use fresh ripe mango, but I find that frozen mango does adds an extra layer of creaminess. To make this 100% vegan, I used tofu as the "binder". Please taste and adjust for sweetness and tartness; different mangoes and pineapples have different sweetness and tang.
As for the tuiles, I had failed countless time baking these in the oven. I am using the method that has been working for me, which is cooking it on a skillet. This version doesn't seem to have the laced air pockets tho. Maybe perhaps I used coconut oil instead of butter, cos you know, I wanna keep this 100% vegan. I love grilled pineapples. I love them even more when they are soaked with some spiced rum. I hope you will love this simple, yet elegant dessert as much as I love making this. Valentine's day is less than a week away, this will be quite a treat. I mean, chocolates and heart-shaped desserts are so overused and overrated. Don't you agree?
Silken Tofu, 200g
Mango Frozen, 1 Cup
Pineapple Cored, 1/4 Cup
Maple Syrup, 1 TBSP Adjust To Preference
Pure Vanilla Paste, 1/2 TSP
Icing Sugar, 42g
Hot Water, 2 TBSP
Coconut Oil, 21g
Bleached All Purpose Flour, 23g
Dark Muscovado Sugar, 1/4 Cup
Dark Rum, 1/4 Cup
Chinese 5 Spiced Powder, 1/2 TSP
Pineapple, 8 Slices
Coconut Oil, 2 TBSP
Cast Iron Skillet / Pan
Prepare the mousse overnight.
In a blender, add tofu, mango, pineapple, maple syrup and vanilla.
Blitz until smooth and well combined.
Taste and adjust for sweetness with maple syrup.
Transfer into a large container.
Cover with cling film, making sure the cling film is touching the surface of the mousse.
Freeze in the freezer overnight.
On serving day, prepare tuile.
Thaw mousse in the fridge 8 hours prior serving.
In a mixing bowl add icing sugar and hot water.
Stir to combine well and until smooth.
*Make sure no large lumps.*
In a skillet over low hear, add coconut oil.
Heat until the coconut oil has completely melted.
*It is best to add a little extra coconut oil for melting to ensure you have the exact or more than the amount required. As some weight loss will occur due to evaporation.*
Add the melted coconut oil into the sugar mixture.
Sieve in flour in batches and mix to combine well.
Pass the mixture thru a fine sieve and into a bowl.
Cover with cling film and set aside in the fridge for about 30 to 45 mins or until the mixture is slightly hardened.
In a skillet, add 1 TBSP of the mixture.
Turn the heat up to medium low.
Using the back of a spoon, light press and swirl the mixture into a circle.
You should see that it starts to bubble away and the edges start to brown.
Continue cooking until the liquid has almost evaporate.
Remove the skillet from heat and rub against a damp kitchen towel.
Carefully, using an offset spatula to remove the tuile.
Immediately place the tuile onto a rolling pin, bottom side down, to form a cup shape.
Repeat the process for the remaining tuile.
*It is best to start with a cold skillet.*
Prepare the grilled pineapples.
I had sliced my pineapple into 1/2 inch thick.
I also used a cookie cutter to get perfect clean circle cuts on the exterior as well as the middle core.
In a large shallow bowl or a casserole, add in sugar, rum and 5 spice.
Stir to combine well and until the sugar as dissolved.
Add in the pineapple slices, without overlapping one another.
Soak the pineapples in the rum mixture for at least 15 mins, flipping half way thru.
In a griddle over medium heat, add 1 TBSP of coconut oil.
Once coconut oil is heated up, add in the soaked pineapple slices.
Grill until lightly charred on both sides.
Repeat the steps for the remaining pineapples.
Remove from heat and set aside.
In a skillet over medium low heat, add in the rum mixture.
Reduce to almost half or until it coats the back of your spoon.
Remove from heat and set aside.
To serve, add grilled pineapple onto serving plate.
Spoon the rum mixture over the top.
Place tuile over the top.
*Soak ice cream scoop in hot water 1st.*
Scoop the mousse with the heated ice cream scoop over the tuile.
Repeat the steps for the remaining dishes.