1 tbsp cold water
1 3/4 cup whipping cream, chilled
1/3 cup pineapple juice, chilled
1/8 tsp salt
1 tsp pure vanilla extract
1 1/4 cup crushed pineapple
Combine the marshmallows and water in the top of a double boiler and heat, stirring constantly, until marshmallows have melted. Let cool. Meanwhile, put the whipping cream into a chilled bowl and beat until stiff.
Fold melted marshmallows gently but thoroughly into the whipped cream. Add salt and pure vanilla extract to the pineapple juice; stir. Stir in crushed pineapple.
Stir pineapple mixture into the whipped cream. Freeze until firm — about 3 hours. Recipe makes 1 quart of Pineapple Mousse.