4 eggs
1/2 cup sugar
1 cup milk
1 cup pineapple chunks from a can, well chopped
1/4 cup pineapple syrup from the can
1 envelope unflavored gelatin
1 tablespoon vanilla extract
1 cup heavy cream (240 g) or 1 can of heavy cream
4 eggs
1/2 cup sugar
1 cup milk
1 cup pineapple chunks from a can, well chopped
1/4 cup pineapple syrup from the can
1 envelope unflavored gelatin
1 tablespoon vanilla extract
1 cup heavy cream (240 g) or 1 can of heavy cream
Beat the eggs with sugar until thickened
While that's happening, warm the milk over low heat
Slowly pour it into the eggs, mixing well
Pour it into a saucepan and cook over low heat, stirring occasionally until thickened (cover the edges of a metal spoon)
Dissolve the gelatin in pineapple syrup and let it sit for a few minutes to soften
Add the gelatin and vanilla extract to the warm cream
Mix to dissolve the gelatin
Let it cool and refrigerate until it starts to thicken
If using fresh heavy cream, beat until firm
Add the cream to the pineapple mashed and mix well
Pour into a greased mold and refrigerate until set
To serve, unmold and garnish with pineapple if desired
Yield: 12 servings.
