Pineapple And Mint Mousse

1. 1

   Put on heat all the pineapple juice from the can and the rest in enough water to make 2 packages of gelatin and a few mint leaves.

2. 2

   When boiling, dissolve very well the gelatin powder and add the remaining cold water.

3. 3

   Put 2 slices of pineapple into thin strips and chop it all with the whisk, mint included.

4. 4

   The remaining pineapple should be added then into thin strips, and save even a few for garnish.

5. 5

   Meanwhile in another small saucepan bring to boil the condensed milk and egg yolks but do not boil just to thicken a bit ... Mix the egg whites firmly and do the same to the cream.

6. 6

   After the condensed milk cools, add the gelatine and mix well, then add the cream mixing more lightly with a whisk, and then do the same with the egg whites.

7. 7

   Pour into into a bowl and refrigerate for a few hours.

8. 8

   After setting garnish to taste with pineapple and mint sprigs.

9. 9

   Serve really cold.

* Per serving · 4 servings · Values may vary.