PINEAPPLE MOUSSE

Instructions

1. 1

   Shake the can of evaporated milk and place in the freezer for an hour.

2. 2

   Dissolve the gelatine in pineapple juice in a small saucepan and boil for thirty seconds on low flame.

3. 3

   Set aside to cool.

4. 4

   Remove the evaporated milk can from the freezer, open and empty the milk into a mixing bowl.

5. 5

   Beat with a stand up mixer or hand-held mixer on high speed until frothy and double in volume.

6. 6

   Gradually add the gelatine mixture and sugar to the milk mixture and beat for fifteen seconds.

7. 7

   Add the vanilla essence and crushed pineapple and mix well.

8. 8

   Turn the mixture into a dessert dish and place it in the fridge to set for an hour.

9. 9

   Options: Prepare caramelised chopped cashews with one tablespoon sugar.

10. 10

    Roast it in a nonstick pan until golden brown and spread on to a plate or tray.

11. 11

    Decorate with caramelised cashew, golden syrup, glazed cherries or pineapple pieces.