Pineapple Mousse La Lorraine
photo by Kathy
- Ready In:
- 1hr 15mins
- Ingredients:
- 3
- Serves:
-
6-8
ingredients
- 1 (6 ounce) package lemon Jell-O gelatin
- 1 (20 ounce) can crushed pineapple, undrained
- 2 pints whipping cream
directions
- Heat the crushed pineapple and it's juice, but don't boil.
- Remove from the heat and dissolve the Jello in it.
- Allow to cool and begin to set.
- Whip the cream to stiff peaks.
- Fold the mixtures together.
- Chill until set.
- Fill a pre-baked tart shell or serve in a fancy bowl or frost a cake.
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Reviews
-
I was in a quandary over how to rate this recipe. I don't consider this a mousse, but rather a flavored whipped cream. As a mousse, I would not rate this recipe highly, but since I'm considering this to be a flavored whipped cream, I give it 5-stars. I used sugar-free Jell-O, and that worked well. I served this recipe as a topping over pineapple rings and it made for a nice, light dessert.
RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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