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How to make Eggless Pineapple Mousse - Making a mousse without eggs is possible! This mousse has great possibilities as a finale at a party.

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This recipe is from the book Party Cooking.

Main Ingredients : Canned Pineapple (टिन्ड पाइनेपल), Condensed Milk (कन्डेंस्ड मिल्क)

Cuisine : Fusion

Course : Desserts

Eggless Pineapple Mousse
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Eggless Pineapple Mousse checkout Ananas aur Piste ka Shrikhand. You can also find more Desserts recipes like Paneer Ki Kheer, Peanut Butter Chocolate Squares, Chocolate Flan, Chikki Chocolate Balls.

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Eggless Pineapple Mousse Recipe Card

Eggless Pineapple Mousse
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Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Eggless Pineapple Mousse Recipe

  • Canned Pineapple at room temperature 6 slices

  • Condensed Milk

  • Gelatin 2 teaspoons

  • Condensed milk 1/2 tin

  • Lemon juice 3 teaspoons

  • Cream 250 grams

  • Pineapple Essence a few drops

  • Edible yellow colour a few drops

  • Powdered sugar 1 tablespoon

  • Glazed cherries as required

Method

Step 1

Mix the gelatine with half cup water in a small pan. Cook over low heat, stirring continuously, till it dissolves.

Step 2

In a bowl, beat the condensed milk till light and creamy. In another bowl, mix the lemon juice with half a cup of pineapple syrup from the tin.

Step 3

Chop five slices of pineapple. Add the pineapple syrup and pineapple to the condensed milk. Pour the gelatine solution into the condensed milk mixture stirring continuously.

Step 4

Freeze the mixture for half an hour till it is thick. Remove from the freezer and beat till smooth. Fold in two hundred grams of cream and reserve the remaining cream for decoration.

Step 5

Add the pineapple essence and yellow colour and beat well and put it back in the freezer for fifteen to twenty minutes.

Step 6

Remove from the freezer and beat again till smooth. Pour into a serving dish and freeze for one hour or till set.

Step 7

Whip the reserved cream with powdered sugar. Remove the mousse from the freezer. Put the whipped cream in a piping bag fitted with a star nozzle and pipe rosettes on the surface of the mousse.

Step 8

Place a glace cherry on each rosette and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.