Pineapple mousse

Ingredients
Canned pineapples 25, 16 sugar, gelatin 3, citric acid, 0.2;
For syrup: sugar 10, 5 wine, water 15

The pineapple through a sieve. The resulting puree put in bowl, pour hot water, add sugar, to introduce soaked in cold boiled water gelatin  and, stirring constantly, bring to a boil.

Add citric acid and cool to 45°C, put the dishes on ice and whisk until thick and homogeneous foam.

The resulting mass is quickly poured into the moulds and put in a cool place for cooling.
When serving, pour syrup.