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Pineapple mousse
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8 slices of a very ripe pineapple (1cm thick)
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6 eggs separated
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6 TBS of sugar
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6 Sheets of Gelatine
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(whipping cream for decoration - optional)
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Peel and core a very ripe pineapple, cut into small pieces and blend it for 30 sec up to 1 minute until smooth.
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Put the gelatine sheets in a bowl with cold water until they became soft, after that squeeze the water from the gelatine with your fingers and place it in a bowl with two spoons of water or pineapple juice over a pan of hot water until it dissolves.
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In a medium bowl whisk the egg yolks with the sugar until you get a pale mixture. Fold in the pineapple, stirring well followed by the gelatine. Wisk it well in order to be very well blended.
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Using electric mixer beat egg whites until soft peaks form. Using a metallic spoon, fold egg whites gradually into the pineapple mixture.
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Pour the mixture into a round mould with an aperture on the centre. The mould shall be previously rinsed with cold water. Drain the water very well but don t dry it. Chill until the mixture is firmly set, 6 hours minimum. It s better when left overnight.
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To serve, just take the mould out of the refrigerator, turn it over a big plate, and use a hot damp cloth over the base of the mould for a few seconds in order to help the mousse to slacken from the sides of the mould.
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The mousse can be decorated with whipping cream and small pieces of pineapple if wished.
