Pineapple Cream Mousse

Name: Pineapple Cream Mousse
Yield: 20
Ingredients: 2 liters of ready-to-use whipped cream or vanilla ice cream; 4 fresh pineapple chunks (use only the pulp, reserve the skin); 1 cup of orange juice; 1 envelope of pineapple puree in powder form; For the syrup; 1/2 cup of sugar; 2 fresh pineapple chunks (use only the pulp); 1 cinnamon stick; To decorate; leaves of mint

1
2 liters of ready-to-use whipped cream or vanilla ice cream
2
4 fresh pineapple chunks (use only the pulp, reserve the skin)
3
1 cup of orange juice
4
1 envelope of pineapple puree in powder form
5
For the syrup
6
1/2 cup of sugar
7
2 fresh pineapple chunks (use only the pulp)
8
1 cinnamon stick
9
To decorate
10
leaves of mint

Ingredients

1
2 liters of ready-to-use whipped cream or vanilla ice cream
2
4 fresh pineapple chunks (use only the pulp, reserve the skin)
3
1 cup of orange juice
4
1 envelope of pineapple puree in powder form
5
For the syrup
6
1/2 cup of sugar
7
2 fresh pineapple chunks (use only the pulp)
8
1 cinnamon stick
9
To decorate
10
leaves of mint

Directions

1
Step 1
2
Combine orange juice, pineapple puree powder, and sugar in a saucepan
3
Stir well
4
Let it simmer for two minutes. Reserve
5
Next, in a pan, remove the pulp from the pineapple
6
Simmer for five minutes. Reserve
7
In a bowl, place the whipped cream taken from the freezer and mix the first syrup, cold, delicately, to blend
8
Then, add the pineapple syrup while stirring slowly with a spoon
9
Put the whipped cream back in the freezer and let it sit for two hours
10
Step 2
11
For the syrup preparation, place sugar, pineapple pulp, and cinnamon stick in a pan
12
Simmer over medium heat until you get a smooth syrup
13
Let it cool
14
Wash and dry the pineapple skins, cut the bottom to create a base for the whipped cream
15
Distribute the syrup on the plate and mount the whipped cream over the pineapple skin
16
Garnish with mint leaves.