Ingredients
Method
Preparation
- Melt the golden butter in a saucepan until it turns a warm amber color, releasing its nutty aroma.
- In a bowl, beat the eggs with sugar until creamy and light-colored.
- Slowly add the melted golden butter to the egg mixture and combine gently.
- Whip the cream until airy and softly billowing, then fold it into the mousse mixture.
- Pour the mixture into elegant glasses and refrigerate for at least two hours.
Serving
- Serve the mousse topped with pieces of caramelized pineapple and a sprinkle of chopped mint.
Notes
Store the mousse covered in the refrigerator for up to three days, but it is best enjoyed within the first two days. The pineapple can be caramelized ahead and stored separately.