1 pineapple chunks
1/2 cup of sugar
1/2 cup of mint leaves
1 envelope of unflavored gelatin (12 g)
1 1/3 cups of water
1/2 cup of white wine
1 pineapple chunks
1/2 cup of sugar
1/2 cup of mint leaves
1 envelope of unflavored gelatin (12 g)
1 1/3 cups of water
1/2 cup of white wine
In a pan, place the pineapple and sugar
Bring to moderate heat and cook for 30 minutes with the pan covered
Remove from heat and blend in a blender together with mint leaves
It should give you 2 cups of pulp. Reserve
Mix gelatin with 1/3 cup of water and let it hydrate for a few minutes
Then, place it in a bain-marie, stirring until it dissolves well
In a bowl, mix the reserved pulp, remaining water, gelatin, and wine well
Distribute into 10 molds with 7 cm diameter, greased with oil, and let it set until firm
Unmold and serve
102 calories per serving
