Pineapple mousse

250 g canned pineapple

10 g gelatin

2 tbsp. sugar

2 g citric acid

2 glass water

To prepare syrup:

? glass water

? glass sugar

2 tbsp. grated lemon peel

Pour gelatin cooled boiled water in a quantity 6-8 times its mass, leaving it to the swelling.

RUB the pineapple and pour the puree with hot water, add sugar and gelatin, dissolved in a water bath, bring mixture to a boil.

In hot jelly to add citric acid, cool to 45 degrees, then put the dishes on ice and blend until a thick foam.

Whipped mass quickly pour into molds to cool.

To prepare syrup, combine water with sugar to boil, remove from heat and add the zest and mix.

Before serving, arrange mousse lemon zest and pour over the syrup.