Pineapple and Lemon Mousse

pineapple and lemon mousse

Pineapple and Lemon Mousse

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Servings: 4
Calories: 346


  • 1 1/2 oz toasted almonds
  • 3 size 3 eggs separated
  • 3 oz caster sugar
  • grated rind and juice of 1 lemon
  • 1/2 oz powdered gelatine
  • 2 tbsp water
  • 8 oz can pineapple slices drained
  • 1/4 pint double cream lightly whipped


  • Place the almonds in the processor bowl, chop finely and reserve.
  • Put egg yolks, sugar, lemon rind and juice into a bowl over hot water and whisk until thick and creamy.
  • Dissolve the gelatine in the water.
  • Reserve one pineapple slice. Chop the rest in the processor and fold into the mixture.
  • Stir in the gelatine and fold in almost all the cream, reserving a little for decoration.
  • Whisk the egg whites and fold into the mixture.
  • Pour the mousse into a serving dish and chill to set.
  • Decorate the top with chopped almonds, the remaining cream and pineapple slice.
Calories: 346 kcal
Carbohydrates: 36 g
Protein: 11 g
Fat: 19g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 163 mg
Sodium: 67 mg
Potassium: 251 mg
Fiber: 3 g
Sugar: 31 g
Vitamin A: 647 IU
Vitamin C: 20 mg
Calcium: 84 mg
Iron: 1 mg
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