Pineapple mousse
10 sheets leaf gelatin, soaked in cold water
500 ml cream, whipped
3 eggs
120 g sugar
Mix well together
1/2 can of pineapple, just the juice plus the juice from half a lemon.
Melt the gelatin sheets in a water bath and slowly cool with the pineapple juice (1 teaspoon at a time).
Carefully fold the gelatin mixture into the beaten eggs, and finally gently fold in the whipped cream with a spatula.
Chill for at least 2 hours.