Pineapple And Mint Mousse

Directions

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.