Yes, okay, it does look like a spoon full of filler foam, no that is not what it is. What it actually is is Pineapple Mousse, my answer to providing something ‘light’ for dessert on Christmas day this past year. For all those who can’t handle a hot roast dinner and hot Christmas pudding and custard in 40C heat, this is my answer. Light and fruity, creamy and cold, it seemed to go down alright with the locals.
Meanwhile I will stare at pictures of snow falling in the less temperate climes and wonder what a white Christmas must be like as I wipe sweat off my forehead in the kitchen, checking the roast, on my way out to the pool…
1 x 375 g can evaporated milk, chilled
1 packet lemon jelly crystals
1 x 450 g tin crushed pineapple
Drain pineapple well, reserving juice.
Heat juice and dissolve jelly crystals in it. Set aside until just starting to set.
Beat chilled evaporated milk until very frothy and thick.
Beat in jelly mixture and pineapple pulp.
Set in refrigerator for at least 2 hours.
Try using other flavours like Port wine Jelly and tinned cherries, strawberry jelly and tinned fruit salad.
I’ve been told that light evaporated milk doesn’t seem to work as well.