½
glass concentrated maracuya juice
1 pineapple in light syrup, chopped and drained
1 can condensed milk
1 cup cream
3 envelops unsweetened gelatine
¼ cup warm water
4 egg whites beaten until stiff
Juice of 1 time
Lightly
blend the pineapple with the maracuya juice, leaving shreds
of pineapple. Place this in a pot, add the lime juice
and bring it to a boil. Add the gelatine, previously dissolved
in ¼ cup of cold water.
Then add the condensed milk and cream. Now fold in the
egg whites, using a wooden spoon, and spread the mix evenly
in a lightly oiled pan. Leave the mousse in the refrigerator
for two hours or until it sets. Place on a dish.
