1 pineapple
2 cups of sugar
6 egg whites
6 tablespoons of sugar for the meringue
4 tablespoons of white gelatin
4 tablespoons of red gelatin
For the whipped cream
2 and 1/2 cups of sugar
1 cup of coconut milk
6 egg yolks
1 pineapple
2 cups of sugar
6 egg whites
6 tablespoons of sugar for the meringue
4 tablespoons of white gelatin
4 tablespoons of red gelatin
For the whipped cream
2 and 1/2 cups of sugar
1 cup of coconut milk
6 egg yolks
Pit the pineapple and cut it into small pieces
In a saucepan, combine the pineapple with the sugar and bring to a boil until thick. Reserve
Beat the egg whites until frothy and add the sugar gradually, beating well to form meringue. Reserve
Hydrate the white gelatin in 2 tablespoons of water and place it in a warm water bath to dissolve
Repeat the process with the red gelatin
Combine the meringue with the pineapple syrup, mix gently, and add the gelatins, stirring
Pour the mixture into a shallow mold coated with water, about 30 cm in diameter
Allow it to set until firm
Prepare the whipped cream: mix the sugar with 1 cup of water and heat until warm
Test for doneness by dropping some of the syrup between your finger and thumb; if it forms a thread that breaks easily, it is ready
Remove from heat
Add the coconut milk and let cool
Add the egg yolks, which have been passed through a sieve, and reheat until slightly thickened
Remove from heat and reserve
When the gelatin is firm, unmold it and serve with the whipped cream
