6 eggs
1/2 liter of scalded milk
1 cup of sugar
2 envelopes of unsweetened gelatin or 7 sheets of gelatin
2 cups of fresh cream or 3 cans of heavy cream
1 large can of pineapple in syrup, drained and chopped into cubes
1/4 cup of rum
6 eggs
1/2 liter of scalded milk
1 cup of sugar
2 envelopes of unsweetened gelatin or 7 sheets of gelatin
2 cups of fresh cream or 3 cans of heavy cream
1 large can of pineapple in syrup, drained and chopped into cubes
1/4 cup of rum
Let the pineapple soak in the rum
In a bowl, beat the eggs with the sugar until light and fluffy
Place over low heat and whisk constantly until thickened slightly, or until it coats the back of a spoon
Do not let boil and remove from heat
Strain the cream through a fine-mesh sieve into a bowl and let cool to room temperature
Soak the gelatin in 1/2 cup of cold water and then place over low heat, whisking constantly until dissolved
Add to the cream and mix well
When the cream is chilled, add the whipped heavy cream or canned heavy cream that has not been whipped
Finally, add the pineapple with rum and mix
Pour into a decorative mold greased with butter and refrigerate for at least 12 hours.
