Pineapple Mousse

Overview

How to cook Pineapple Mousse at home

Crush the digestive biscuits, melt the butter over water, and stir together
Spread the processed biscuits on the bottom of the cake mold, compact them and refrigerate until set aside. Add sliced pineapple around them
Put 200g of fruit puree, 10g of gelatine powder and 15g of fine sugar together over water and heat, melt the gelatine powder and refrigerate for later use
Add 35g of fine sugar to the light cream and beat until 5-6 minutes, and it becomes a textured liquid
Mix the pineapple puree and light cream, add pineapple cubes, pour the mixture into the cake mold, shake out the bubbles, and refrigerate for more than 4 hours
Place fruits on the surface