Pineapple in coffee and cream dessert with blueberries

25% cream
250 ml
canned pineapple
200-250 g
cream cheese
150 g
30 g
cane sugar
1-2 tbsp.
ground coffee
1-2 tsp.
powdered sugar
First you need to soak the gelatin so that it swells a little. Then put it on a low flame and heat so that the gelatin dissolves completely. Pineapple chunks beat with a blender with cream and powdered sugar. Then add 2/3 of the dissolved gelatine and mix it.
Prepare small sized tins for the filling. Put the pineapple mixture into the cake tin and leave to set in the fridge. When the mousse has set, put thin slices of pineapple on top, pressing them a little into the surface of the mousse. Refrigerate again.
Meanwhile, boil some strong coffee, add sugar to taste and pour out the rest of the gelatine. Leave to cool and pour on top of the pineapple mousse. This will be the second half. When the dessert "Pineapple in coffee with cream" is completely frozen, you can remove the mold, very carefully with a sharp knife on the edges of the form.


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