Pineapple mousse

Directions

1. Peel the pineapple, take out the core and only keep the flesh

2. Dice the flesh and puree it using a mixer

3. Thicken the pineapple puree over low heat, stirring constantly, bring it to a short boil then remove from heat and let cool

4. Beat the egg whites until stiff, add the remaining sugar and beat again. Once this mixture is firm and glossy, incorporate into the pineapple cream

5. Chill in small individual cups. Serve very cold

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