Pineapple Cream

Peel the pineapples and remove the cores

Cut one half of each pineapple into small chunks and set aside

Puree the other half of each pineapple in a processor or blender, then strain through a fine-mesh sieve. Reserve

Cream the egg yolks with the flour to obtain a light and airy cream

Add the pureed pineapple and juice, and reserve

Beat the egg whites until stiff peaks form

Fold into the pineapple cream carefully

Divide into 16 portions

If desired, garnish with whipped cream and toasted and chopped pistachios

Serve immediately at room temperature or refrigerate until ready to serve.