1 cup of dry white wine
1/3 cup of water
1/4 cup of sugar
1/4 cup of horsetail leaves
1 tablespoon of unflavored gelatin, white
2 egg whites at room temperature
1 can of pineapple juice
1 cup of dry white wine
1/3 cup of water
1/4 cup of sugar
1/4 cup of horsetail leaves
1 tablespoon of unflavored gelatin, white
2 egg whites at room temperature
1 can of pineapple juice
1
In a blender, beat the pineapple, sugar, and wine well
Strain through a sieve, add the horsetail, and mix. Reserve
2
In a small refrigerator-safe bowl, sprinkle the gelatin over the water
Leave to hydrate for five minutes
Heat over high heat in a bain-marie and stir until dissolved
Add the pineapple puree
Beat the egg whites until they form soft peaks. Reserve
3
Place the pineapple mixture on a baking sheet with ice and water, and mix until it has the consistency of raw egg white
Add the beaten egg whites and mix delicately
Serve in cups, cover with plastic wrap, and refrigerate for two hours or until creamy.
