Pineapple Mousse

Name: Pineapple Mousse
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Eight inches of chiffon; 1 pineapple; 2 tablespoons White sugar; 200g Light cream; 200g Yogurt; 10g Isinglass powder; 80g milk; Some Lemon juice; 100g pineapple juice

by Old Yang's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The pineapple-flavored mousse cake is sour and sweet. The prescription made an eight-inch, a small one that I don’t know how many inches, and a glass. I was worried that eating mousse in winter is like ice cream, but sitting on the balcony at noon, eating mousse, it feels very comfortable. "

Ingredients

1 Eight Inches Of Chiffon
1 Pineapple
2 tablespoons White Sugar

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200g Light Cream
200g Yogurt
10g Isinglass Powder
80g Milk

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Some Lemon Juice
100g Pineapple Juice

Pineapple Mousse

1. 1. Raw material map.

2. Peel the pineapple and soak the slices in salt water for 10 minutes.

3. Cut into pieces and marinate with white sugar for 20 minutes.

4. Take half of the pineapple juice and mash it together.

5. Put it in a small pot and cook on medium-low heat to thicken. (At this time, adjust the sweetness to taste)

6. Whipped cream and 30 grams of white sugar are beaten out in the refrigerator for later use.

7. Add a teaspoon of isinglass powder and lemon juice to the milk and cook on low heat until the isinglass powder is completely melted.

8. Mix yogurt, pineapple puree, and milk liquid and stir well, add whipped cream and beat evenly with a whisk to make mousse filling.

9. Chiffon trims the edges, which is smaller than the mold.

10. One layer of chiffon and one layer of mousse paste, just make two layers.

11. Chill in the refrigerator until set.

12. Filter the freshly squeezed pineapple juice, add the isinglass powder and stir evenly, heat it in a small pot until the isinglass powder is completely melted, let it cool, pour it on the cake, and refrigerate for more than two hours.