Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Pineapple Mousse
  Coffee Mousse Chocolate Mousse  

Pineapple Mousse

1 tablespoon granulated gelatine
2 tablespoons lemon juice
1/4 cup cold water
1 cup sugar
1 cup pineapple syrup
1 quart cream

Heat one can pineapple, and drain. To one cup of the syrup, add gelatine soaked in cold water, lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream. Mould, pack in salt and ice, and let stand four hours.

  Coffee Mousse Chocolate Mousse  
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