Pineapple Mousse
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INGREDIENTS
- 1 can (415g) pineapple compote
- 1 can (400g) evaporated milk
- 2 packets (2X75g) pineapple jelly/gelatin
- 2 ½ cups hot water
METHOD
- Place the canned pineapple and the evaporated milk in the fridge for 1 hour to chill. Dissolve the jelly powder in the hot water and set aside to cool slightly. Beat the evaporated milk well until it becomes creamy and add 1 cup of the syrup from the canned pineapple.
- Add the pineapple, after you have finely chopped it first.
- Finally, add the cool jelly. Place the mousse in a deep glass bowl or in individual small bowls and garnish with pineapple. Refrigerate for 3-4 hours to set.
