Brown Butter Mousse Cups — Caramelized Pineapple & Flaky Salt
Cold nutty mousse. Warm tropical fruit. The caramelization video alone gets shares.
INGREDIENTS
Brown Butter Mousse
・ 170g / 6oz unsalted butter
・ 200ml / 7fl oz heavy cream, divided
・ 80g / 2.8oz powdered sugar
・ 1 tsp vanilla extract
・ Pinch of fine salt
・ 3g gelatine powder bloomed in 2 tbsp cold water
Caramelized Pineapple
・ ½ fresh pineapple, peeled and sliced 5mm thin
・ 2 tbsp brown sugar
・ 1 tbsp unsalted butter
・ Pinch of flaky salt
・ Pinch of cayenne (optional)
Finish
・ Flaky sea salt
・ Fresh thyme leaves
・ Caramel sauce drizzle
・ Toasted coconut flakes (optional)
Cold ivory mousse. Warm amber pineapple. That temperature gap is the entire dessert.
INSTRUCTIONS
Brown Butter
1. Melt butter in a light-colored saucepan over medium heat.
2. Stir constantly until golden foam forms and the aroma turns deeply nutty.
3. Pull off heat the moment it reaches deep amber. Pour into a clean bowl immediately.
4. Cool completely to room temperature — at least 30 minutes.
The Mousse
5. Bloom gelatine in cold water for 5 minutes. Dissolve by warming briefly. Cool.
6. Whisk cooled brown butter with powdered sugar and vanilla until combined.
7. Add 3 tbsp of heavy cream to the brown butter mixture. Whisk until smooth.
8. Stir dissolved gelatine through quickly.
9. Whip remaining heavy cream to soft peaks in a separate bowl.
10. Fold whipped cream into the brown butter base in two gentle additions.
11. Pour mousse into small cups or ramekins. Fill to ¾ full.
12. Refrigerate for minimum 4 hours until fully set.
Caramelized Pineapple
13. Pat pineapple slices completely dry with kitchen paper.
14. Heat a heavy pan over maximum heat until smoking.
15. Add no oil. Place pineapple slices flat in the dry pan.
16. Press down firmly. Do not move for 2 minutes.
17. Sprinkle brown sugar over the top surface while the underside caramelizes.
18. Flip once. Cook 1–2 minutes more until deep golden and jammy on both sides.
19. Add butter to the pan in the final 30 seconds. Baste the pineapple once.
20. Remove from heat. Add flaky salt and cayenne if using.
Assembly
21. Remove mousse cups from the fridge.
22. Place one or two warm caramelized pineapple slices directly on top of each cold mousse.
23. Spoon any dark caramel pan juices over the pineapple.
24. Drizzle caramel sauce in a slow thread across the top.
25. Scatter flaky salt and fresh thyme leaves. Add toasted coconut if using.
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 4 hours minimum
Servings: 4–6 cups
Difficulty: Intermediate
