Monday, July 27, 2015

Pineapple Mousse

So let's start with recipe.


6         sliced               Pineapple
2         teaspoons         Unflavoured gelatine
200     grams               Condensed milk
250     grams               Cream
3         teaspoons         Lemon juice
Few    drops                Yellow food color
Few    drops                Pineapple essence
1         tablespoon       Powdered sugar


  • Mix the gelatine with half cup water in a small pan. Heat on low heat, stirring continuously, till it dissolves.
  • Pour the condensed milk in a bowl and mix till light creamy. In another bowl, mix the lemon juice with half cup of pineapple syrup from the tin.
  • Chop five slices of pineapple. Add the pineapple syrup and pineapple to the condensed milk.
  • Pour the gelatine solution into the condensed milk mixture stirring continuously. Freeze the mixture for half an hour till its thick.
  • Remove from the freezer  and beat till smooth. Add two hundred grams of cream and reserve the remaining cream for decoration.
  • Add the pineapple essence and yellow colour, beat well and put it back in the freezer for fifteen to twenty minutes.
  • Remove from the freezer and beat again till smooth. Pour into a serving dish and freeze for one hour or till set.
  • Whip the reserved cream with powdered sugar.
  • Remove the mousse from the freezer. Transfer the whipped cream in a piping bag fitted with a star nozzle and makes rosettes on the surface of the mousse.

Best served cold.

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