Name: Pineapple Mousse
Prep time: 25 min
Cook time: 10 min
Yield: 6
Ingredients: 3 x 272g tins pineapple rings, drained (see Know-how); 140g caster sugar; 4 medium egg yolks; 300g double cream; 200g mascarpone; 3 gelatine leaves (I used Dr Oetker Platinum Leaf Gelatine); 200g whipping cream, whipped to soft peaks (when you lift out the whisk or beaters the tips of the peaks formed will flop over)

VMG Recipes