Pineapple Lemon Mousse Recipes

PINEAPPLE-LEMON MOUSSE

Steps:

• Place gelatin in large bowl. Drain pineapple thoroughly in sieve set over large measuring cup. Add enough additional pineapple juice to juice in cup to measure 1 1/2 cups. Transfer juice to small saucepan and bring to boil. Pour boiling juice over gelatin. Stir until gelatin dissolves. Mix in drained pineapple, water, lemon juice and lemon peel. Refrigerate until mixture thickens and just begins to set, stirring occasionally, about 1 hour.
• Beat cream and vanilla in another large bowl until stiff peaks form. Fold into gelatin mixture in 2 additions.
• Transfer mousse to serving bowl or spoon into goblets. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

FRESH LEMON MOUSSE

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

LIGHT PINEAPPLE MOUSSE

Steps:

• Refrigerate the evaporated milk to make it as cold as possible.
• Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
• Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
• Gradually add the jelly and continue to beat until the mixture is very thick.
• Fold in the pineapple pieces.
• Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.