1 pineapple
2 cups of sugar
6 large egg whites
6 tablespoons of gelatin powder for the mousse topping
4 tablespoons of unflavored gelatin in white form for the base layer
4 tablespoons of unflavored gelatin in red form for the top layer
For the whipped cream topping
2 1/2 cups of sugar
1 cup of coconut milk
6 large egg yolks
1 pineapple
2 cups of sugar
6 large egg whites
6 tablespoons of gelatin powder for the mousse topping
4 tablespoons of unflavored gelatin in white form for the base layer
4 tablespoons of unflavored gelatin in red form for the top layer
For the whipped cream topping
2 1/2 cups of sugar
1 cup of coconut milk
6 large egg yolks
Peel and cut the pineapple into small pieces
In a saucepan, combine the pineapple with sugar and cook over medium heat until thickened. Reserve
Beat the egg whites until stiff peaks form and gradually add sugar, beating well until stiff peaks return. Reserve
Soak the white gelatin in 2 tablespoons of cold water and place it in a warm water bath to dissolve
Repeat the process with the red gelatin
Combine the pineapple mixture with the whipped cream topping and mix gently, then add the dissolved gelatins and mix
Pour the mixture into a shallow mold with a hole in the center, approximately 30 cm in diameter, that has been coated with water
Refrigerate until firm
Prepare the whipped cream topping: combine sugar and 1 cup of cold water and cook over medium heat until it reaches a soft-ball stage (test by dropping a small amount of the mixture into a cup of cold water - if it forms a ball that flattens when removed from the water, it's ready)
Remove from heat
Add coconut milk and let cool
Add egg yolks that have been passed through a fine-mesh sieve and cook over low heat until slightly thickened
Remove from heat and reserve
When the gelatin is firm, unmold it and serve with the whipped cream topping
Serves 8
568 calories per serving
