Craig Claiborne

Fresh Pineapple Mousse

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • Juice of ½ lemon
  • 1 cup grated fresh pineapple (prepared on a grater or in an electric blender)

Method

  1. Add the lemon juice to the grated pineapple.

  2. Beat the egg yolks, sugar and salt until thick and lemon-colored. Add the pineapple and mix well. Place in the top part of a double boiler and cook over boiling water, stirring, until the mixture thickens. Do not overcook.

  3. Sprinkle the gelatin over the cold milk and add to the hot pineapple mi