PINEAPPLE MOUSSE
Steps:
- Pineapple mousse 8 slices of a very ripe pineapple (1cm thick) 6 eggs separated 6 TBS of sugar 6 Sheets of Gelatine (whipping cream for decoration - optional) Peel and core a very ripe pineapple, cut into small pieces and blend it for 30 sec up to 1 minute until smooth. Put the gelatine sheets in a bowl with cold water until they became soft, after that squeeze the water from the gelatine with your fingers and place it in a bowl with two spoons of water or pineapple juice over a pan of hot water until it dissolves. In a medium bowl whisk the egg yolks with the sugar until you get a pale mixture. Fold in the pineapple, stirring well followed by the gelatine. Wisk it well in order to be very well blended. Using electric mixer beat egg whites until soft peaks form. Using a metallic spoon, fold egg whites gradually into the pineapple mixture. Pour the mixture into a round mould with an aperture on the centre. The mould shall be previously rinsed with cold water. Drain the water very well but don´t dry it. Chill until the mixture is firmly set, 6 hours minimum. It´s better when left overnight. To serve, just take the mould out of the refrigerator, turn it over a big plate, and use a hot damp cloth over the base of the mould for a few seconds in order to help the mousse to slacken from the sides of the mould. The mousse can be decorated with whipping cream and small pieces of pineapple if wished.
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