Posted in Canada Dry, Featured Recipes, Products Tried, So Delicious Dairy Free, Tofutti

AFC Asian Pineapple Snowball

AFC ASIAN PINEAPPLE SNOWBALL

A creamy Asian-Style Pineapple Mousse frosted with an Asian cream. Sprinkled with black and white sesame seeds and sliced scallion rings. Served with sesame crackers. If you want to impress your Asian guests, this will do it! Lots of Asians are lactose intolerant, but they still like creamy. Again, this will impress!

Serves a crowd

Pineapple Mousse Base:

2 T. margarine

1 T. extra virgin olive oil

1 T. light-colored mild sesame oil

1 whole pineapple, cored and peeled, cut in half from end to end, then cut each half from end to end into 3rds, then cut all sticks crosswise into thin wedges

1 t. ground coriander

1/4 t. ground allspice

1 t. pink Himalayan salt

3 T. soy sauce – I used Kikkoman

2 T. Balsamic vinegar

1/2 c. dark brown sugar

1/4 c. white sugar

1 half sm. index finger size fresh peeled ginger, cut into tiny dice

1 c. So Delicious Culinary Coconutmilk, Original style

1/8 t. red cayenne pepper

2 t. liquid smoke


1/4 c. Canada Dry diet Ginger Ale mixed in cup with 3 T. tapioca flour and 1 t. agar agar till completely dissolved


Sour cream mixture: Makes 2 cups

8 oz. container Tofutti Better Than Cream Cheese, plain

1 c. Tofutti Better Than Sour Cream, plain

1 t. garlic powder

1 t. ground coriander

1 t. pink Himalayan salt

2 t. sugar

1/4 t. malic acid


pkg. of crackers of choice – I selected TOASTEDS by Keebler, the toasted sesame variety (it’s a good pairing)


In large saucepan, over medium heat, combine margarine, olive oil, thin pineapple wedges, coriander, salt and soy sauce, Balsamic vinegar, dark brown sugar and ginger. Stir till margarine melts, then cook about 10 minutes while juice releases from pineapple, stirring as needed.

Add culinary coconutmilk, red cayenne pepper and liquid smoke. Stir well. Cook about 3-5 minutes on medium-low heat. Stir as needed.

Add ginger ale thickening mixture. Stir continuously till thickened, then continue to cook 10 minutes, while flavors mature and meld. Stir often to prevent browning on bottom.

Remove from heat, cool to room temperature, then refrigerate till cold – a couple hours.


Combine all cream mixture ingredients in bowl and stir/whip to completely incorporate all ingredients.

Remove pineapple base from refrigerator. Add to it 1 cup of the sour cream mixture, reserving 2nd cup for topping. Stir and fold till the creamy part is all one shade of tan.

Find a molding bowl. Drizzle 1 t. light-colored sesame oil into bowl, then smear it evenly with your fingers or wax paper all over the inside of the bowl. There will be a little oil that drips down to the bottom of the bowl. That’s okay, we want that.

Now spoon mousse into bowl, flatten with spoon and even the top. Notice that the sesame oil has risen up from the sides – that will make unmolding the mousse easy, plus add to the overall flavor achievement. Cover with plastic wrap and refrigerate a few hours or over night.

Transfer remaining sour cream mixture to covered container and refrigerate that too.

When ready to serve:

Remove mold from refrigerator. Heat a thin knife under hot water and wipe dry. Loosen edges of mold by running knife between edge of mold and bowl. Place serving platter upside down on bowl, then invert and let mold fall onto plate. Remove bowl.

Remove the second cup of sour cream mix from refrigerator. Rewhip with spoon till smooth, then spoon the cream onto top of mold and frost as you like, completely covering the molded mousse.

Wipe edges of plate clean to remove excess cream and smears.

Sprinkle frosted mold with white and black sesame seeds, then top with thinly sliced scallion, green part only.

Place crackers around mold and serve with spreading knives.


Notes: The coconut milk is very thick when refrigerated, so don’t let the word milk fool you.

It makes a lot of individual cracker bites, so if you have leftover, place in covered container and refrigerate. When ready to use it again, stir all ingredients into each other, spoon into bowl and serve with crackers. Don’t throw any away, because the mold has been messed up.

 






 

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Author:

© 2018 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. MAKE YOUR DAY - DON'T WAIT FOR SOMEBODY ELSE TO DO IT!

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