Fresh Pineapple Mousse

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Juice of ½ lemon
  • 1 cup grated fresh pineapple (prepared on a grater or in an electric blender)
  • 3 egg yolks
  • ½ cup sugar
  • teaspoon salt
  • envelopes unflavored gelatin
  • ½ cup cold milk
  • 1 cup heavy cream, whipped
  • 2 tablespoons Cointreau or kirsch
  • 1 pint fresh strawberries, washed and hulled


    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 mixture. Stir to dissolve the gelatin. Chill the mixture until it reaches the consistency of raw egg white.

    4. Fold in the whipped cream and liqueur. Chill until set. Serve in a hollowed-out pineapple shell, a serving dish, or individual sherbet glasses. Garnish with the fresh strawberries.