Pineapple-Ginger Mousse


  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3 eggs separated
  • 1/4 cup sugar
  • juice of 1 lemon
  • Grated rind of 1 lemon
  • 1/2 tsp ground ginger
  • 1 cup crushed canned pineapple, in light syrup
  • 1/4 tsp salt
  • 1/4 cup light brown sugar
  • 1 cup heavy cream, whipped
  • 2 tbs finely chopped crystallized ginger
This is a wonderful creamy dessert. It’s great with cake or pie or just on it’s own. 

  • Soften gelatin in cold water
  • In top of double boiler combine  egg yolks, sugar, lemon juice, lemon rind, ginger, pineapple (with liquid), and gelatin mixture.
  • Cook over (not touching) simmering water, stirring about10 minutes or until smooth and slightly thickened.
  • Cool
  • Beat egg whites with salt until foamy and beginning to stiffen.
  • Add brown sugar, 1 tbs at a time and beat until stiff and glossy.
  • Carefully fold beaten egg whites and whipped cream into pineapple mixture.
  • Then fold in the crystallized ginger.
  • Pour into serving bowl and chill several hours before serving.


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