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Chilled Pineapple Mousse with Pistachios

Recipe photo courtesy of Victoria Pearson

Light and creamy, yet still refreshingly summery, this pineapple mousse with pistachios and lime sabayon comes in beautiful shades of green.

Source: Martha Stewart Living, June 2008


For the Crust

For the Mousse


Cook's Notes

If there is not enough syrup from the canned pineapple, add enough canned pineapple juice to make up the difference.

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How would you rate this recipe?
  • clj2
    22 AUG, 2010
    Excellent Summer Dessert! Cool, light, and creamy. I modified the recipe and was very happy with the results. First, eliminated the pistachios from crust. Second, used pineapple chunks in juice rather than pineapple chunks in syrup. So, added additional confectioners' sugar to taste. Finally, coarse pureed all the pineapple. I used both a 9 X13 pan and a 9 X 9 pan. It makes a lot! Next time I will half the recipe.
  • MS11018218
    12 AUG, 2010
    Does anybody know if the paper baking mold would work for this recipe? I've tried them for other things, but not souffles.
  • MS11443312
    27 MAY, 2008
    I made this for dessert for our Memorial Day gathering; it was a big hit!! I didn't make it with the Lime Sabayon but people raved about it anyways. One comment though; I don't understand why the crust is supposed to be thick on the bottom instead of spreading it up thinly all around the dish. Next time, I think I will try making it that way.

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