PINEAPPLE MOUSSE

This Pineapple Mousse is a lovely light and fluffy dessert, the perfect way to finish off a meal on a warm day and a great way to serve a light dessert after a large meal for those sweet tooths who really want dessert but maybe can't fit a lot in after dinner.

                                           
                                                                   PINEAPPLE MOUSSE


2 Eggs
2 Eggs, separated
1/2 cup Caster Sugar
1 T Gelatine
1 x 450g can Pineapple Pieces
1/3 cup Pineapple Juice (reserved from pineapple pieces)
2 T Lemon Juice
1/2 cup Cream, whipped.


1. Put the whole eggs, the 2 egg yolks and the sugar into a bowl, stir over
   hot water until thickened.


2. Remove from heat, whisk until cooled. 


3. Sprinkle the gelatine over the pineapple juice in a bowl, let soften and then 
   dissolve over hot water.


4. Using drained pineapple, chop half the pieces very finely, add to the eggs,
    together with the lemon juice and cooled gelatine. Beat until mixture begins
    to thicken, then fold in the whipped cream and softly beaten egg whites.


5. Spoon into individual bowls or moulds rinsed with cold water, chill in the
   refrigerator until set. Turn out of moulds and decorate with rest of
  pineapple pieces. Serves 6.