Kitchen notes

Serves 6, Prep 25 mins, Cook 5 mins

2 tsps powered gelatine 2 tblsps water 270ml can light coconut cream 100g fresh ricotta 1½ cups Greek yoghurt ½ cup light thickened cream ¼ cup Natvia 2 egg whites, at room

temperature Small mint leaves, to decorate

PINEAPPLE 25g unsalted butter ½ large pineapple (650g), peeled, cored, cut into 1cm pieces 1 tblsp Natvia

1 Sprinkle gelatine over water in a small, heatproof jug. Stand jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove. 2 Meanwhile, heat coconut cream in a medium saucepan until hot. Do not boil. Transfer to a heatproof jug. Stir hot gelatine mixture into hot coconut cream. Cool to room temperature, without allowing to set. 3 Whisk ricotta in a large bowl until smooth. Add gelatine mixture, yoghurt, cream and 1 tblsp of the Natvia. Stir until combined. 4 Beat egg whites in a small bowl of an electric mixer until soft peaks form. Beat in remaining Natvia. Gently fold into yoghurt mixture. Divide evenly among six serving glasses (1-cup capacity). Refrigerate, covered, for 4 hours, or overnight until firm. 5 To make pineapple, melt butter in a medium, non-stick frying pan over a medium to high heat. Add pineapple and Natvia. Cook, stirring, for about 5 minutes, or until syrupy. Transfer to a bowl. Cool. 6 To serve, spoon pineapple onto mousse and scatter over mint leaves.