'2 large and beautiful pineapples'
FOR THE FILLING
'1 tablespoon of unflavored gelatin, white'
'2 tablespoons of water'
'1/4 cup heavy cream (60 ml)'
'5 teaspoons sugar'
FOR THE COATING
'1/2 teaspoon of unflavored gelatin, white'
'1/4 cup water'
'1 teaspoon sugar'
'2 large and beautiful pineapples'
FOR THE FILLING
'1 tablespoon of unflavored gelatin, white'
'2 tablespoons of water'
'1/4 cup heavy cream (60 ml)'
'5 teaspoons sugar'
FOR THE COATING
'1/2 teaspoon of unflavored gelatin, white'
'1/4 cup water'
'1 teaspoon sugar'
Cut the pineapples in half
Remove the pulp and strain through a sieve
Reserve 1/2 cup of juice and shells
PREPARE THE FILLING: In a small, heatproof bowl, sprinkle the gelatin over the water and let it hydrate for a few minutes
Bring to a boil in a bain-marie, until dissolved
Add 2/3 of the reserved juice, heavy cream, and sugar
Mix well
Place in the pineapple shells and refrigerate
PREPARE THE COATING: Sprinkle the gelatin over the water and let it hydrate
Bring to a boil in a bain-marie, until dissolved
Add the remaining pineapple juice and sugar
Mix and place in a small heatproof bowl
Refrigerate until set
Cut into cubes and place on top of the pineapple filled with cream and sugar
172 calories per serving
OBS.: 1
If the pineapple pulp does not yield 1/2 cup of juice, complete with orange juice
2
To support the pineapple shells filled with cream and sugar, use muffin tin liners or gently flatten the base of the shells before placing the filling
Water
