Mousse à l’ananas

Pineapple Mousse

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • ¾ pint unsweetened pineapple juice
  • ½ lb. sugar, or less to taste
  • 6


Pour the pineapple juice into a saucepan, and add the sugar. Use a little of the juice to dissolve the cornflour, then add the cornflour to the saucepan and cook, stirring constantly with a wooden spoon over low heat for 5 minutes. Cool. Beat the egg whites with the salt until they stand in peaks. Fold into the mixture, gently but thoroughly. Turn into a serving dish and refrigerate. Serve with