Pineapple mousse

Put the condensed milk (5 tablespoons, it did not let me put it in the ingredients) in the blender or mixer with the chopped pineapple, reserving the juice (if it is in a jar).

On the other hand, put the gelatin in a bowl with water to hydrate.

In a small saucepan, heat the pineapple juice without boiling. Drain the hydrated gelatin and dissolve it in the hot juice.

Pour the pineapple juice with the pineapple chunks and the condensed milk and blend it.

Whip the cream with a little sugar, when it is whipped, slowly add the previous pineapple mixture. It is essential that you make smooth and enveloping movements to get the right texture of mousse and that the cream does not drop.

Once the cream is fully integrated into the mixture, your delicious pineapple mousse is ready to serve in glasses or small cups.