Pineapple Mousse IIII
Desserts (cold)Servings: 4
Ingredients for Pineapple Mousse IIII
| Pineapple pieces | ||
| Whipped cream | ||
| Juice of 0.5 lemon | ||
| 1 | dl | Pineapple pickle |
| 1 | Small can of pineapple (about 250 g fruit) | |
| 4 | Eggs | |
| 4 | Leaf gelatin | |
| 4 | tbsp | Sugar |
Instructions for Pineapple Mousse IIII
To prepare the Pineapple Mousse IIII recipe, please follow these instructions:
Put husblasen to soak in cold water for 5 minutes.
Share the eggs and beat the yolks with the sugar white. Add the pineapple syrup and lemon juice.
Pressure husblasen free from water and melt it over a water bath. Let it cool and then pour the hand warm in a thin beam of egg mixture while stir well.
Whip the cream and egg whites trickle individually. Save a little whipped cream for garnish.
Add the pineapple chunks when the egg mass is about to congeal. Then turn the stiftpiskede whites in gently together with cream foam.
Pour fromagen in a bowl and allow to stand cold until it is quite stiff, at least 1 hour.
Garnish before serving with whipped cream and pineapple pieces.
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