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1/2 Photos of Pineapple Mousse La Lorraine
The chef of La Lorraine in Mexico City shared this recipe secretly with me during the '60's. The stern Mme. who owned the restaurant would have been appalled. I'm sure the restaurant is long gone so I offer this in homage. While seemingly easy the result is velvety, rich, sweet, yet tart. At the restaurant it was served in a pre-baked tart shell. I have served it without and have even used it as frosting on a white cake.
Units: US | Metric
Serving Size: 1 (211 g)
Servings Per Recipe: 6