Fresh Pineapple Mousse

Fresh Pineapple Mousse


  • 2 eggs clean and uncracked
  • 1/2 cup sugar
  • 2 cups fresh pineapple puree
  • 3 cups heavy cream
  • pinch salt


Beat eggs until light. Gradually beat in the sugar. Blend in the pineapple puree. Beat cream with a pinch of salt until stiff. Fold into mixture. Freeze mixture and when half frozen beat mixture until whipped. Refreeze again and scoop out portions to serve. Garnish with mint leaves. Makes about 1 quart.

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