Eggless Pineapple Mousse Recipe - Making a mousse without eggs is possible! This mousse has great possibilities as a finale at a party: you can serve it in individual stemmed glasses or set it in a large flat dish and serve in squares or wedges, decorated with cream and cherries or other fresh fruits.

This recipe is from the book Party Cooking.

Main Ingredients : Canned pineapple ( टिन्ड पाइनेपल ) ,

Cuisine : Continental

Course : Desserts

Eggless Pineapple Mousse

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

For more recipes related to Eggless Pineapple Mousse checkout Eggless Pineapple Mousse , Ananas aur Piste ka Shrikhand . You can also find more Desserts recipes like Adrak ka Halwa, Coffee and Prune Cake, Mawa Cake, Rose Shrikhand. Or try out these recipes from Continental Cuisine like Scrambled Eggs With Mushrooms And Red Capscium, Cubed Roast Potatoes, Boondi Trifle Custard, Tomato Cheese Buns.

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

Ingredients for Eggless Pineapple Mousse

  • Canned pineapple at room temperature 6 slices

  • 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.

How to make Eggless Pineapple Mousse

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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