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easy &quick

Pineapple, Cocoa and Rum Cream

QimiQ Benefits

  • 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
  • One bowl preparation
  • Creamy indulgent taste with less fat
  • Foolproof real cream product, cannot be over whipped
  • Consistant quality and taste

Minutes

15

Difficulty

easy

Pineapple, Cocoa and Rum Cream
Pineapple, Cocoa and Rum Cream

Ingredients

For 20 Portions à approx. 120 ml

  • For the cocoa mousse

  • 250g

    QimiQ Whip Pastry Cream, chilled

  • 150g

    Sugar

  • 20g

    Cocoa powder

  • 50ml

    Rum

  • 150ml

    Milk

  • For the pineapple mousse

  • 250g

    QimiQ Whip Pastry Cream, chilled

  • 150g

    Sugar

  • 250g

    Pineapple fruit puree, frozen

Preparation

  1. For the cocoa mousse: lightly whip the cold QimiQ Whip with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
  2. Add the remaining ingredients and continue to whip until the required volume has been achieved.
  3. For the pineapple mousse: lightly whip the cold QimiQ Whip with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
  4. Add the frozen pineapple puree and continue to whip until the required volume has been achieved.
  5. First pipe the cocoa mousse into the glasses. Top with the pineapple mousse and decorate as desired.
Some doughy looking food

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