Pineapple Mousse
INGREDIENTS
- • 1 can (415g) pineapple compote
- • 1 can (400g) evaporated milk
- • 2 packets (2X75g) pineapple jelly/gelatin
- • 2 ½ cups hot water
METHOD
- 1. Place the canned pineapple and the evaporated milk in the fridge for 1 hour to chill. Dissolve the jelly powder in the hot water and set aside to cool slightly. Beat the evaporated milk well until it becomes creamy and add 1 cup of the syrup from the canned pineapple.
