Pine Cone Fruit Mousse (Pinecone Fruit Mousse)

Remove the pulp from the pine cones with seeds

Beat in a blender on low speed to separate the seeds from the pulp

Discard the seeds and reserve the pulp

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

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

Add the sugar to the reserved pulp and mix

Beat the whipped cream until stiff peaks form

Add it to the dissolved gelatin and mix delicately

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

Place in a large dish, cover with plastic wrap and refrigerate for 2 hours or until creamy

183 calories per serving