Pineapple Mousse La Lorraine |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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The chef of La Lorraine in Mexico City shared this recipe secretly with me during the '60's. The stern Mme. who owned the restaurant would have been appalled. I'm sure the restaurant is long gone so I offer this in homage. While seemingly easy the result is velvety, rich, sweet, yet tart. At the restaurant it was served in a pre-baked tart shell. I have served it without and have even used it as frosting on a white cake. Ingredients:
1 (6 ounce) package lemon jell-o gelatin |
1 (20 ounce) can crushed pineapple, undrained |
2 pints whipping cream |
Directions:
1. Heat the crushed pineapple and it's juice, but don't boil.
2. Remove from the heat and dissolve the Jello in it.
3. Allow to cool and begin to set.
4. Whip the cream to stiff peaks.
5. Fold the mixtures together.
6. Chill until set.
7. Fill a pre-baked tart shell or serve in a fancy bowl or frost a cake.
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