Pineapple Mousse with White Wine

In a blender, puree the pineapple, sugar, and white wine

Strain through a sieve

In a heatproof bowl, sprinkle the gelatin over the cold water and let it sit for five minutes

Place the bowl over boiling water in a double boiler and stir until dissolved

Add to the pineapple mixture

Beat the egg whites until they form soft peaks. Reserve

Pour the pineapple mixture into a bowl set over an ice bath and whisk until it reaches a consistency like raw egg white

Fold the whipped cream into the pineapple mixture with a spatula

Distribute in serving cups, cover with plastic wrap, and refrigerate until creamy