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Eggless Pineapple Mousse


  • Pineapple – 6 slices (tinned pineapple)
  • Unflavoured Gelatine- 2 tsp
  • Condensed milk- 1/2 tin
  • Lemon juice- 3 tsp
  • Powdered sugar- 1 tbs
  • A pinch of pineapple essence
  • A pinch of yellow colour


  1. Mix the gelatine with the half cup of water in a small pan, cook over a low heat, stirring continuously, till it dissolves.
  2. In a bowl beat the condensed milk till light and creamy. In another bowl, mix lemon juice with half cup of pineapple syrup from the tin.
  3. Chop five slices of pineapple, add the pineapple syrup and pineapple to the condensed milk.
  4. Pour the gelatine solution into a condensed milk mixture stirring continuously. Freeze the mixture for half and hour till thick.
  5. Remove from the freezer and beat till smooth. Fold in cream and reserve the remaining cream for decoration.
  6. Add the pineapple essence and yellow colour and beat well and put it back into a freezer for fifteen to twenty minutes.
  7. Remove from freezer and beat again till smooth. Pour into a serving dish and freeze for hour.
  8. Whip the reserved cream with the powdered sugar.
  9. Remove the mousse from the freezer.
  10. Place the cherry on top and serve.