Pineapple Mousse

Directions

1. 1
   {"0":"Pineapple mousse","2":"8 slices of a very ripe pineapple (1cm thick)","3":"6 eggs separated","4":"6 TBS of sugar","5":"6 Sheets of Gelatine","7":"(whipping cream for decoration - optional)","9":"Peel and core a very ripe pineapple, cut into small pieces and blend it for 30 sec up to 1 minute until smooth.","11":"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.","13":"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.","15":"Using electric mixer beat egg whites until soft peaks form. Using a metallic spoon, fold egg whites gradually into the pineapple mixture.","17":"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.","19":"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.","21":"The mousse can be decorated with whipping cream and small pieces of pineapple if wished."}