Portuguese Pineapple Mousse (Sobremesa de Ananas)

1. In a saucepan, pour the pineapple juice from the can and heat it up.
2. Once it's warm, dissolve the gelatin in the juice.
3. Turn off the heat and let it cool slightly.
4. Cut the pineapple slices into small pieces.
5. Separate the egg whites from the yolks.
6. Add the sweetened condensed milk to the yolks and beat well.
7. Carefully mix the pineapple gelatin into the yolk mixture.
8. Then add the pineapple pieces and mix everything well.
9. Whisk the egg whites until they form stiff peaks.
10. Gently fold the whipped egg whites into the pineapple cream mixture.
11. Pour the mixture into small bowls or one large serving dish.
12. Refrigerate for 4 hours until it sets and becomes firm.

Recipe & Photo Credit: A divina Culinaria