Piña Colada Mousse - cooking recipe

Ingredients

8 oz crushed pineapple, drained
3 tsp powdered gelatin, bloomed in 1/4 cup cold water
3 None large eggs, separated
1/2 cup granulated sugar
1/3 cup coconut cream
1/3 cup pineapple juice
2 tbsp white rum
2/3 cup heavy cream

Preparation

Distribute crushed pineapple between 4 - 8 oz serving glasses.
Gently melt gelatin over a double boiling, stirring, until dissolved. Let cool slightly.
Meanwhile, whip egg yolks and sugar until thick and creamy. Stir in coconut cream, pineapple juice, rum and melted gelatin. Whip cream to soft peaks then fold in. Distribute between serving glasses and chill until set.
Decorate with whipped cream and toasted shredded coconut.