Pineapple Mousse
A dish built around granulated gelatine and pineapple syrup.
contains dairy
Ingredients
US
Metric
- 15 ml granulated gelatine
- 60 ml cold water
- 240 ml pineapple syrup
- 30 ml lemon juice
- 240 ml sugar
- 950 ml cream
Make it lactose-friendly
- 1 quart cream → lactose-free cream or coconut cream
Steps
- Heat one can pineapple, and drain. To one cup of the syrup, add gelatine soaked in cold water, lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream. Mould, pack in salt and ice, and let stand four hours.
Nutrition (estimated, per serving)
| Calories | 453 |
|---|---|
| Protein | 4.8 g |
| Fat | 30.6 g |
| Carbs | 42.4 g |
| Fiber | 0.5 g |
| Sodium | 116 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States