Since I found the pineapple mousse recipe, it has become my go-to for impressing my guests without spending hours behind the stove. Light, creamy and incredibly refreshing, it takes our taste buds to the tropics in a single dessert.
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 30 minutes (with refrigeration)
Servings: 6Ingredients:
_ 1 fresh pineapple (peeled and pitted)
_ 4 cups water
_ 2 tablespoons sugar
_ 1 can sweetened condensed milk
_ 1 can single cream
_ 2 packets pineapple-flavored gelatin
Preparation :
Start by putting the four glasses of water to heat in a saucepan. Meanwhile, cut the pineapple into small cubes.
Once the water is hot, but not boiling, add the chopped pineapple and sugar. Let sit for 5 minutes to allow the flavors to blend. Separate the pineapple from the water and set aside. Dissolve the gelatin packets in the hot water.
In a blender, combine the water with the dissolved gelatin, condensed milk, and liquid cream. Blend until smooth.
In a bowl, place the pineapple pieces and pour the mixture into the blender. Refrigerate until the mousse sets (about 15 minutes).
To make this step even more special, let’s focus on #3: dissolving the gelatin. This is crucial for the texture
final finish of your mousse. Make sure the water is not too hot to avoid destroying the gelling properties of the gelatin.
Once dissolved properly, it will help your mousse firm up perfectly while maintaining an airy and creamy texture.
Start by putting the four glasses of water to heat in a saucepan. Meanwhile, cut the pineapple into small cubes.
Once the water is hot, but not boiling, add the chopped pineapple and sugar. Let sit for 5 minutes to allow the flavors to blend. Separate the pineapple from the water and set aside. Dissolve the gelatin packets in the hot water.
In a blender, combine the water with the dissolved gelatin, condensed milk, and liquid cream. Blend until smooth.
In a bowl, place the pineapple pieces and pour the mixture into the blender. Refrigerate until the mousse sets (about 15 minutes).
To make this step even more special, let’s focus on #3: dissolving the gelatin. This is crucial for the texture
final finish of your mousse. Make sure the water is not too hot to avoid destroying the gelling properties of the gelatin.
Once dissolved properly, it will help your mousse firm up perfectly while maintaining an airy and creamy texture.