1 envelope of unsweetened gelatin (12 g)
1/3 cup of sugar
1 pinch of salt
3 egg yolks
1 can of pineapple syrup (425 g)
2 tablespoons of lemon juice
1 cup of heavy cream or 2/3 cup of evaporated milk, chilled
2 packages of chocolate cookies (200 g each) or chocolate sticks
1 envelope of unsweetened gelatin (12 g)
1/3 cup of sugar
1 pinch of salt
3 egg yolks
1 can of pineapple syrup (425 g)
2 tablespoons of lemon juice
1 cup of heavy cream or 2/3 cup of evaporated milk, chilled
2 packages of chocolate cookies (200 g each) or chocolate sticks
Mix the gelatin, sugar, and salt. Reserve
Whisk the egg yolks and combine with 1/4 cup of pineapple pulp, 1/4 cup of pineapple syrup, and lemon juice
Add the reserved dry ingredients and heat over low heat in a water bath, stirring constantly until the gelatin dissolves completely (about 8 minutes)
Let it cool and refrigerate until it starts to thicken
Beat the egg whites until stiff peaks form
Fold into the gelatin mixture
Beat the heavy cream or evaporated milk until smooth
Fold into the gelatin mixture delicately
Pour 1/4 of this mixture into a 24.5 x 10.5 x 6.5 cm English-style cake pan and spread evenly
Top with one layer of cookies, then another layer of cream and cookies, repeating until the top is covered
Chill in the refrigerator until firm, then unmold onto a serving plate
Decorate with remaining pineapple slices
Serve 6 to 8 people.
