Ingredients Jump to Instructions ↓

  1. 2 1/4 ounces shelled, unsalted pistachios (1/2 cup)

  2. 9 graham crackers

  3. 1/4 cup granulated sugar

  4. 1/4 teaspoon salt

  5. 4 ounces (8 tablespoons) unsalted butter, melted

  6. 2 cans (20 ounces each) pineapple chunks, packed in syrup

  7. 2 cups

  8. 2 tablespoons plus 2 teaspoons powdered gelatin (from three 1/4-ounce envelopes)

  9. 1/2 cup boiling water

  10. 2 teaspoons finely grated lemon zest

  11. 1/4 cup fresh lemon juice (from 2 lemons)

  12. 8 ounces (1 cup) cream cheese, softened

  13. 1 cup sour cream

  14. 1 1/4 cups confectioners' sugar

  15. 2 cups heavy cream

  16. Lime Sabayon , for serving

Instructions Jump to Ingredients ↑

  1. « » Make the crust: Place pistachios in a food processor, and pulse until coarsely chopped. Reserve 1/4 cup, and place in a small bowl. Continue to pulse remaining pistachios until fine crumbs form, and transfer to a large bowl. Pulse graham crackers until large crumbs form (about 1 1/3 cups). Add graham cracker crumbs to pistachios and mix well. Stir in granulated sugar, salt, and butter until well combined. Pat crumb mixture into bottom of an 8-cup, 3- to 4-inch-deep souffle dish. Crust should be about 1 inch thick.

  2. Make the mousse: Make a collar for the dish by folding a 24-inch-long piece of parchment into a quadruple-thick strip about 4 inches wide. Wrap very tightly around rim of dish, and secure with tape, making sure there are no gaps between dish and parchment. The collar should come at least 3 inches above the top of dish. Place dish in refrigerator.

  3. Drain pineapple in a sieve, reserveing syrup. You will need a scant 4 cups fruit and 2 3/4 cups syrup. (Add enough canned pineapple juice to syrup to reach that amount.) Pulse 1 cup pineapple chunks in a food processor until a coarse puree forms.

  4. Place gelatin in a medium bowl. Pour 1 cup pineapple syrup over gelatin, and let stand until softened, about 5 minutes. Pour boiling water over gelatin, and stir until smooth. Stir in lemon zest and juice, and the remaining 1 3/4 cups pineapple syrup.

  5. Prepare an ice-water bath. Beat cream cheese with a mixer until soft and smooth, about 3 minutes. Beat in sour cream and 1 cup confectioners' sugar until smooth. Slowly whisk in gelatin mixture until incorporated. Fold in pineapple chunks and puree.

  6. Whisk cream with remaining 1/4 cup confectioners' sugar until medium-soft peaks form. Fold into cream cheese mixture. Place bowl in ice-water bath. Stir until slightly thickened, but still pourable, and pineapple chunks no longer fall to the bottom, about 10 minutes. Using a rubber spatula, carefully scrape the bowl while stirring to chill mousse evenly.

  7. Place dish on a baking sheet, and pour mousse mixture into the dish, spooning in pineapple chunks. Gently smooth the top. Refrigerate until set, at least 2 hours (or overnight).

  8. Sprinkle the mousse with reserved 1/4 cup pistachios. Carefully remove collar from dish. Turn spoonfuls of mousse onto plates and serve with lime sabayon on the side.


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