Eggless pineapple mousse2014-09-06
- Servings : 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 60m
Vegetarians have missed out mousse because of presence of egg. However, my eggless pineapple mousse recipe is perfect for them but if you are watching your waistline this dessert is best reserved for those very special celebratory moments. This can be served after dinner or evening tea.
- 6 slices canned pineapple, at room temperature
- 2 teaspoon unflavored gelatin
- ½ tin (200 grams) sweetened condensed milk
- 3 teaspoons lemon juice
- 250 grams cream
- A few drops pineapple essence
- A few drops of edible yellow colour
- 1 tablespoon powdered sugar
- Glace cherries, as required
Mix the gelatin with half cup water in a small pan. Heat on low heat and stir it continuously until it dissolves.
Pour the condensed milk in a bowl and beat till light and creamy. Take another bowl and add lemon juice and half a cup of pineapple syrup from the tin and mix.
Chop five slices of pineapple. Add the pineapple syrup and pineapple to the condensed milk.
Pour the gelatin solution into the condensed milk mixture stirring continuously. Freeze this mixture till it is thick. It should take around half an hour
Remove from the freezer and beat till smooth. Add two hundred grams of crème and reserve the remaining crème for decoration.
Add the pineapple essence and yellow colour, beat well and put it back in the freezer for 15 to 20 minutes.
Take it out from the freezer and lightly beat again till smooth. Pour this into serving dish like small glasses or bowl and freeze these till set.
Take remaining cream and slowly add powdered sugar while whipping and make hard peaks.
Remove the mousse from the freezer. Transfer the whipped crème in a piping bag fitted with a star nozzle and make rosettes on the surface of the mousse. Place a glace cheery on each rosette and serve immediately.