2 1/2 kg of large, juicy pineapples, without fibers
1/2 cup of pineapple juice
3/4 cup of sugar
1 tablespoon of unsalted gelatin
1/4 cup of cold water
2 egg whites
1/2 cup of fresh whipped cream or 1 can of sweetened condensed milk (without the liquid)
2 1/2 kg of large, juicy pineapples, without fibers
1/2 cup of pineapple juice
3/4 cup of sugar
1 tablespoon of unsalted gelatin
1/4 cup of cold water
2 egg whites
1/2 cup of fresh whipped cream or 1 can of sweetened condensed milk (without the liquid)
Peel the ripe pineapples, remove the core, and place them in a blender with pineapple juice and sugar
Blend until you obtain a puree
Sprinkle gelatin over cold water in a small saucepan
Let it sit for 5 minutes
Heat gently and stir until the gelatin is completely dissolved
Let it cool
Add the pineapple to the mixture
Beat the egg whites into a meringue
Beat the whipped cream, if using fresh, into a chantilly
Combine with the pineapple and egg whites
Pour into individual serving cups and refrigerate for 2 to 3 hours.
