Pineapple mousse by Chef Shireen anwer

Pineapple mousse

Pineapple mousse:

Eggs 2 separated
Milk 1 cup
Sugar 3 ounces
Gelatin 1 tsp dissolved in ¼ cup milk
Pineapples chopperized ½ cup
Pineapple essence few drops
Yellow color few drops
Fresh cream whipped 1 cup

In a pan heat milk with 2 egg yolks and sugar, cook stirring constantly till slightly thick, add dissolved gelatin, keep aside till cool, add chopperized pineapples, essence, color, fresh cream and fold in to beaten egg whites, in a glass bowl pour mousse chill till set, decorate with fresh cream, pineapples and cherries.

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