6 medium pineapples
9 egg whites (separated from yolks)
1 1/2 cup sugar (270 g)
1/2 cup pineapple juice (120 ml)
6 tablespoons cognac
FOR DECORATION (optional)
Chantilly
6 tablespoons toasted and chopped pecans
6 medium pineapples
9 egg whites (separated from yolks)
1 1/2 cup sugar (270 g)
1/2 cup pineapple juice (120 ml)
6 tablespoons cognac
FOR DECORATION (optional)
Chantilly
6 tablespoons toasted and chopped pecans
Remove the pineapple skin and core
Puree half of the pulp in a processor or blender, then strain it. Reserve
Cut the remaining pineapple into small cubes. Reserve
Beat the egg yolks with sugar until fluffy and pale
Add the pureed pineapple and chopped pecans
Combine with pineapple juice and cognac. Reserve
Whip the egg whites to a snow-like consistency and fold them gently into the cream
Distribute in 16 servings
If desired, garnish with chantilly and sprinkle with toasted pecans
Serve immediately at room temperature or chill until serving
223 calories per serving
Note: Since raw yolks are used in this recipe, do not store it in the refrigerator for a long time and never leave it at room temperature if not consuming immediately
Also be careful to choose fresh eggs and wash them before breaking them
Water
