Pineapple Mousse

13. Jun, 2016

Let's bring back the 80's with this retro dessert!

Ingredients

1 tin crushed pineapple (430g), 1 tin evaporated milk, 2 tablespoons sugar, 1 packet pineapple jelly, 1 packet tennis biscuits (200g) (optional).

You could serve this mousse without the tennis biscuits if you like. I find the tennis biscuits add a lovely flavour. If you are using the biscuits start by crushing the biscuits until it resembles bread crumbs. Dissolve the jelly in 200ml of hot water and leave aside to cool. Beat the evaporated milk and sugar until it is thick and fluffy. Please note that evaporated milk MUST be ICE COLD in order for it become thick. Place the can in the fridge overnight or place the can in the freezer for an hour before you whisk it. Drain as much liquid as you can from the crushed pineapple and fold it into the beaten evaporated milk. Add the jelly to the mixture and stir through. You could place the mixture in one large bowl to set but I find that individual serving bowls work best for a mousse. Start with some mousse at the bottom of the serving glass. Then sprinkle over some crushed tennis biscuits. Add another layer of mousse and finish off with a layer of biscuit crumbs. You can have as many layers as you like depending on the size of your serving utensil. Place the mousse in the fridge to set for 4-6 hours. Enjoy!