Pineapple Mousse

1 packet lemon jelly

8 oz can pineapple, crushed

1 small can evaporated milk, well chilled

A 1 1/2 pint dish

Drain the pineapple juice into a measuring jug, make the juice to 1/2 pint with warm water.

Dissolve jelly. When jelly has dissolved, let cool. Then add the pineapple.

When jelly is cold, whisk the milk until it has doubled.

Stir in the jelly mixture into the milk, wait until the mousse is nearly setting before turning

it into a dish.

Leave the mousse to set in a cool place.