*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Fresh pineapple -- peeled,
                         - cored, pur‚ed, & strained
      1/2   c            Heavy cream
    6                    Egg yolks
    1       tb           Cornstarch
      1/2   c            Sugar
      1/4   c            Water
    6                    Egg whites
      1/4   c            Coconut, shredded
    2       tb           Powdered sugar
   In a medium saucepan place the pineapple pur‚e and the heavy cream, and
   stir them together.  Heat the mixture on medium for 8 to 10 minutes, or
   until it is reduced to a syrup.  Keep it warm.
   In a small bowl place the egg yolks and the cornstarch, and beat them
   together.  Add the egg yolks to the cream mixture.  While whipping
   constantly, cook the mixture for 6 to 8 minutes, or until it is the
   consistency of a medium whipped cream.  Set it aside.
   In a small bowl place the egg whites.  Beat them with an electric mixer on
   low speed for 2 to 3 minutes, or until they are frothy.  Turn the electric
   mixer on high, and while continuing to beat the egg whites slowly pour the
   sugar-water mixture down the side of the bowl.  Continue to beat the
   mixture for 8 to 10 minutes more, or until the meringue is very shiny and
   the bottom of the mixing bowl is cool.
   Add the cream mixture to the meringue, and gently fold it in.
   Preheat the oven to 400øF.  In each of 4 small souffl‚ dishes place the
   mixture so that the dishes are half-filled.  Add the shredded coconut. Fill
   the dishes up with the remaining mixture.  Sprinkle the powdered sugar on
   top.  Bake the mousse for 8 to 10 minutes, or until it is set. Remove it
   from the oven.
   Place the mousse under a preheated broiler for 30 seconds, or until the
   sugar is caramelized.
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