Adapted from one of the most popular rum cocktails out there, this Piña Colada mousse is the perfect dessert to finish off a summer dinner party.
1 cup (240g) drained crushed pineapple
3 teaspoon gelatine
1/4 cup (60ml) water
3 eggs, separated
1/2 cup (110g) caster sugar
1/3 cup (80ml) coconut cream
1/3 cup (80ml) pineapple juice
2 tablespoons of The Great White Rum
2/3 cup (160ml) thickened cream
Toasted shredded coconut
Spoon pineapple into four 1 cup (250ml) glasses.
Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved. Cool to room temperature; do not allow to set.
Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Stir in coconut cream, juice, The Great White Rum and gelatine mixture; transfer to large bowl.
Beat cream in small bowl with electric mixer until soft peaks from; fold into coconut cream mixture. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into coconut mixture.
Pour mixture into glasses; refrigerate until set. Decorate with whipped cream and toasted shredded coconut, if you like.