1 pineapple
2 cups of sugar
6 eggs, separated
6 tablespoons of sugar (for the meringue)
4 white gelatin sheets
4 red gelatin sheets
2 1/2 cups of sugar (for the whipped cream)
1 cup of coconut milk
1 pineapple
2 cups of sugar
6 eggs, separated
6 tablespoons of sugar (for the meringue)
4 white gelatin sheets
4 red gelatin sheets
2 1/2 cups of sugar (for the whipped cream)
1 cup of coconut milk
Pineapple Peel
Cut into pieces
Heat with 2 cups of sugar
Cook until a thick syrup forms. Reserve
Beat egg whites until fluffy, then add 6 tablespoons of sugar and beat until stiff peaks form. Reserve
Soak gelatin sheets in cold water for several minutes
Squeeze out excess water
Add 1 cup of boiling water to dissolve the gelatin
Let cool
Combine with meringue and pineapple mixture
Pour into a mold or individual cups
Chill in refrigerator
Prepare whipped cream: mix 2 1/2 cups of sugar with 1 cup of milk
Heat until warm, then remove from heat and let thicken slightly
Add 6 egg yolks that have been strained
Reheat until thickened to desired consistency
Serve the whipped cream over the chilled jelly or in a separate bowl
Let set for at least 8 hours.
