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.

Ingredients
Oranges or tangerines 20, 16 sugar, gelatin 3; For syrup: 3 wine, sugar 10, the water 15.

Clear oranges or tangerines from the peel and finely chop the peel and boil it with sugar.
Then dissolve the gelatin in the syrup, enter the juice from the oranges or tangerines, cool and beat the mixture. When serving pour the syrup and wine.

Ingredients
Lemon juice 8, 25 sugar, gelatin 3, citric acid, 0.2; The syrup: 3 wine, sugar 10, the water 15.

Lemon peel, zest finely chop, put together with the sugar in a bowl, cover with hot water, stir and cook for a few minutes.

Connect gelatin with sugar syrup and lemon juice, add citric acid, cool and beat the mixture as well as in the production of cranberry mousse.

Just before serving, pour the mousse syrup made from sugar and wine (preferably pink muscat).

Ingredients
Cranberry 20, sugar 16 gelatin 3; Syrup: 5 cranberries, sugar 10, the water 15.

From the prepared cranberries separate the juice, strain it through a fine sieve into a porcelain or earthenware bowl and store in a cool place.

Remaining after squeezing juice weight put in a bowl, pour hot water, boil for 5-6 minutes and then strain. The prepared broth add sugar, enter the gelatin and stir, heat to boiling.

Ready to join the syrup with cranberry juice, cooled to 30-35 °, and then put on ice and whisk broom confectionery mixture until a thick homogeneous foam. The resulting mass is quickly pour into the prepared molds and place in a cold room for the pour.

When applying mousse pour syrup.

To prepare the syrup cranberry knead, pour hot water and boil for 5-6 minutes, then drain, dissolve the sugar in the broth, re-heated to a boil, then cool.

Just prepare a mousse of red or black currant.