1 cup of white dry wine
1/3 cup of water
1/4 cup of sugar,
1/4 cup of horsetail leaves,
1 spoonful of unsalted gelatin, white
2 egg whites at room temperature
1 can of pineapple in syrup
1 cup of white dry wine
1/3 cup of water
1/4 cup of sugar,
1/4 cup of horsetail leaves,
1 spoonful of unsalted gelatin, white
2 egg whites at room temperature
1 can of pineapple in syrup
In a processor, beat well the pineapple, sugar and wine
Strain through a sieve, combine with horsetail and mix. Reserve
In a small refrigerator, sprinkle gelatin over water
Let hydrate for five minutes
Heat to high heat in a bain-marie and mix until dissolved
Add to pineapple paste
Beat egg whites into peaks until soft. Reserve
Pour the pineapple paste into a bowl with ice and water and mix until it acquires a consistency like raw egg white
Join beaten egg whites and mix delicately
Place in cups, cover with plastic film and refrigerate for two hours or until creamy.
