Burnt Pineapple Mousse and Praline Almond Crunch recipes from The Foodie’s Beer Book: The Art of Pairing and Cooking With Beer For Any Occasion
This recipe was designed to pair with Pliny the Elder IPA from Russian River Brewing Company, however any IPA of your choice will also work in the recipe. If your enjoy this recipe and would like more you can purchase The Foodie’s Beer book at any Barnes & Noble or by clicking here to buy it off Amazon ($19.10)
The Below recipes were written the Ballast Point’s Sculpin IPA in mind, however, you can use your IPA of choice for equally delicious results
Praline Almond Crunch
Enjoy on it’s own or to top Burnt Pineapple Mousse, recipe below.
(Makes 1 cup)
1 cup almonds (sliced, lightly toasted)
1/3 cup sugar
1 teaspoon water
4 teaspoons salted butter
1 teaspoon IPA beer (They recommend Ballast Point’s Sculpin)
Lightly toast the almonds, set aside. Combine the sugar and water in a small sauté pan, cook the sugar until it becomes golden brown. Add the butter and IPA to the caramelized sugar, then add the nuts. Stir to coat all the nuts. Pour onto a greased cookie sheet. Cool completely and cut into bit sized pieces.
Burnt Pineapple Mousse
Created to complement the bold flavors of Ballast Point’s Sculpin IPA, this mousse has flavors of caramel and tangy pineapple and is balanced with a creamy texture. We have paired this mousse with almond macaroons, sour cherry compote, and praline almonds, but it could be served alone or as a cake filling.
(Makes 6 cups)
1 pineapple, peeled, cored and cut into medium slices
1/4 cup sugar
1/2 cup pineapple juice
1/2 ounce unflavored gelatin powder
1 cup cold water
6 egg yolks
6 tablespoons sugar
1-1/2 cups heavy whipping cream
3 tablespoons IPA beer
Cut the pineapple into medium size slices. In a large, flat-bottomed pan add 1/4 cup of sugar, add a few drops of water to the sugar and mix until it resembles wet sand in texture. Clean the sides of the pan with water and cook over high heat, swirl but do not stir the sugar. Cook until it is a medium caramel color, add the pineapple slices, and cook on one side for 2–3 minutes, until pineapple has a dark caramel color, turn over and cook for another 2–3 minutes.
Add the pineapple juice and cook for 5 minutes. Let cool for 10 minutes and put into a blender. Puree the pineapple until smooth and cool completely. When pineapple is cold begin the rest of the mousse preparation. In a small bowl sprinkle the gelatin powder over 1 cup of ice cold water, mix and let it sit for about 5 minutes.
In a mixing bowl add the egg yolks and whisk until they become light yellow and fluffy.
While the yolks are being whisked, combine 6 tablespoons sugar and 2 teaspoons of water in a small sauté pan. Cook the sugar until it begins to boil and then cook for 1 minute more. Remove from heat and slowly pour into the egg yolk mix. This is a tricky process, slow the mixer down to slow and pour the hot sugar in a constant but slow stream into the egg yolks, being sure to pour along the inside edge of the bowl, keeping it out of the whisk. When all the sugar is combined with the egg yolks continue to mix until the yolks are cool and hold soft peaks.
Place the set-up gelatin in a saucepan and gently melt the gelatin, be sure to warm just until melted, but not overcook. Once the gelatin is melted temper it into the egg yolk mix. Temper the egg-gelatin mix with the pineapple puree, whisk together until smooth.
Whisk the heavy cream and IPA beer in a mixing bowl. Whisk until soft peaks form. Gently fold the cream mix into the pineapple mix, do not over mix, as it is important to keep the air in the mix. Refrigerate for at least 4 hours or until set-up. Serve cold.