Pineapple Mousse

Boil 1 cup (chilled) water with 2 cups (chopped) pineapple for 15 minutes

Stir occasionally to prevent scorching

Batter the mixture in a blender with 1 cup whole milk, 2 eggs, and 2 tablespoons unsalted butter until smooth

Strain and reserve

Hydrate 2 tablespoons gelatin powder by dissolving it in 2 cups cold water

Let it sit for 5 minutes

Melt the gelatin mixture over low heat or in a microwave-safe bowl in short increments, stirring between each heating

Fold the egg whites into the pineapple mixture until stiff peaks form.