Fruit-of-the-Count Mousse (Pineapple Mousse)

Name: Fruit-of-the-Count Mousse
Yield: 8
Ingredients: 2.2 kg of Fruit-of-the-Count (approximately 8 units); 1 envelope of flavorless gelatin, white; 1/3 cup of water (80 ml); 1/4 cup of sugar (45 g); 1/2 cup of fresh cream (120 ml); 3 egg whites

1
2.2 kg of Fruit-of-the-Count (approximately 8 units)
2
1 envelope of flavorless gelatin, white
3
1/3 cup of water (80 ml)
4
1/4 cup of sugar (45 g)
5
1/2 cup of fresh cream (120 ml)
6
3 egg whites

Ingredients

1
2.2 kg of Fruit-of-the-Count (approximately 8 units)
2
1 envelope of flavorless gelatin, white
3
1/3 cup of water (80 ml)
4
1/4 cup of sugar (45 g)
5
1/2 cup of fresh cream (120 ml)
6
3 egg whites

Directions

1
Remove the pulp from the pineapples with the seeds
2
Blend in a blender at low speed to separate the seeds from the pulp
3
Discard the seeds and reserve the pulp
4
In a small refrigerator-safe bowl, dust the gelatin over the water and let it hydrate for 5 minutes
5
Heat it over high heat in a bain-marie and mix until dissolved. Reserve
6
Add the sugar to the reserved pulp and mix
7
Beat the cream until firm peaks form
8
Combine it with the dissolved gelatin and pulp
9
Mix
10
Beat the egg whites into stiff peaks and add them to the cream
11
Place in a large dish, cover with plastic wrap, and refrigerate for 2 hours or until creamy