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Print this Recipe    Pineapple Mousse

Fresh Pineapple Mousse

2 eggs clean and uncracked
1/2 cup sugar
2 cups fresh pineapple puree
3 cups heavy cream
pinch salt

Beat eggs until light. Gradually beat in the sugar. Blend in the
pineapple puree. Beat cream with a pinch of salt until stiff. Fold
into mixture. Freeze mixture and when half frozen beat mixture
until whipped. Refreeze again and scoop out portions to serve.
Garnish with mint leaves. Makes about 1 quart.

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