Pineapple & Mint Mousse Popsicle On Ragi & Oat Crumble

By Chef Arun Louis

Ingredients for 4 popsicles

• Fresh ripe pineapple chopped-200 gms
• Mint leaves-10 gms
• White choclate-80 gms for mousse
• White choclate-200gms for coating
• Dairy free whipped cream-100 gms
• Almond flour-50 gms
• Oats-50 gms
• Ragi flour-50 gms
• Agar agar-5 gms
• Maple syrup-25 ml.
• Soya milk-200ml
• Pineapple essence-2 drops
• Yellow edible color powder

Method of preparation

A-Crumble

In a small bowl, mix the ragi flour, almond flour and oats. Add the maple syrup and mix well. Spread the mixture on a baking tray and bake for 15 minutes at 180 degrees Celsius. Remove from oven and allow the crumble to cool at room temp.

B-Popsicle

• Heat the soya milk with agar-agar and mint leaves.
• Add 80 gms of white chocolate to the milk and heat further till the chocolate has melted fully and mixed well in the soya milk.
• Strain and cool the mixture and fold in the whipped cream and the chopped pineapple
• Pour the mousse mixture into popsicle moulds, insert the popsicle sticks and freeze for 3 hours till fully solid
• Heat the remaining 200 gms of white chocolate in a pan and add the yellow color as per requirement. Mix well and keep aside
• De-mould the frozen popsicles and dip them into the colored molten chocolate and keep to chill.

C-Plating

Spread a handful of the crumble on the base of a plate and place the chocolate coated popsicle on it. Garnish with a ring of dark chocolate and some red berry coulis and serve.

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