2 Tbsp plain flour
2 Cups milk
1 Cup sugar
3 eggs, separated
1 packet [250 ml] cream
2-3 Tbsp gelatin
1 tsp vanilla essence
1 tin pineapple bits
Blend together the milk, flour, sugar and egg yolks.
Pour into a sauce pan and cook, stirring, until thickened.
Let cool slightly.
Meanwhile, dissolve the gelatin in 2-3 tbsp boiling water.
Pour gelatin paste into the custard, stirring constantly.
Whip the cream with the vanilla essence, until thickened, and mix into the custard.
Whip egg whites until stiff peaks form, and fold into the mousse mixture until just incorporated.
Sprinkle pineapple bits on the base of serving dish. Pour the mousse into the dish, and top with more pineapple bits, letting them sink into the dessert. Cool and let set.
This dessert will be served out of the dish.
If you want a denser mousse which may be turned out of a mold, increase flour to three tbsp, and gelatin to three and a half tbsp. oil the mold slightly before pouring the mousse in, and let sit over night in the refrigerator.
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