Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Pineapple mousse

Pineapple mousse

Pineapple mousse
Canned pineapples 25, 16 sugar, gelatin 3, citric acid, 0.2;
For syrup: sugar 10, 5 wine, water 15

The pineapple through a sieve. The resulting puree put in bowl, pour hot water, add sugar, to introduce soaked in cold boiled water gelatin  and, stirring constantly, bring to a boil.
Add citric acid and cool to 45°C, put the dishes on ice and whisk until thick and homogeneous foam.
The resulting mass is quickly poured into the moulds and put in a cool place for cooling.
When serving, pour syrup.

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