Fruit of the Count Mousse ("Pineapple Mousse")

Remove the pulp from the pineapples with the seeds

Beta in a low-speed blender to separate the seeds from the pulp

Discard the seeds and reserve the pulp

In a small refractory bowl, sprinkle the gelatin over the water and let it hydrate for a few minutes

Heat it high in a bain-marie and mix until dissolved. Reserve

Add the sugar to the reserved pulp and mix

Beta the whipped cream until firm peaks form

Combine it with the dissolved gelatin and mix delicately

Beat the egg whites until firm peaks form and add them to the cream

Place in a large plate, cover with plastic film and refrigerate for 2 hours or until creamy.