Pineapple Mousse
by A Xiaomeimei
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Break the digestive biscuits, melt the butter in water, and stir together
2. Spread the processed biscuits on the bottom of the cake mold, compact and refrigerate for later use, and put the cut pineapple around
3. Put 200g of fruit puree, 10g of gelatin powder and 15g of caster sugar together and heat in water. After the gelatin powder is melted, refrigerate for later use.
4. Add 35g of fine sugar to the whipped cream and beat to 5-6 minutes. It is a liquid with lines
5. Blend the pineapple puree with whipped cream, add pineapple cubes, pour the mixture into the cake mold, shake out bubbles, and refrigerate for more than 4 hours
6. Put fruit on the surface
Tips:1 Whipping cream will have the best effect if it is a textured liquid
2I make digestive biscuits by myself, or I can buy wheat bran digestive biscuits in the supermarket
3 If you like to eat biscuits, you can put more, the foundation will be thicker
