1/3 cup of fresh pineapple juice (80 ml)
3/4 cup of sugar (135 g)
2 cups of water (480 ml)
2 envelopes of unflavored gelatin, colorless (24 g)
3 cups of cooked and diced pineapple (570 g)
8 egg whites
2 cups of heavy cream (480 ml)
1/3 cup of fresh pineapple juice (80 ml)
3/4 cup of sugar (135 g)
2 cups of water (480 ml)
2 envelopes of unflavored gelatin, colorless (24 g)
3 cups of cooked and diced pineapple (570 g)
8 egg whites
2 cups of heavy cream (480 ml)
In a small saucepan over low heat, simmer the pineapple juice with sugar and half the water for about 6 minutes or until the mixture thickens like honey (the mixture is ready when, when you warm it between your fingers, they slide easily)
In a small refrigerator-safe bowl, sprinkle the gelatin over the remaining water and let it hydrate for about 5 minutes
Place it over low heat and stir until dissolved
Remove from the heat, add the gelatin to the saucepan mixture and mix with an electric mixer until fully dissolved
Transfer to a bowl
Let it cool and add the pineapple
Place the bowl in a basin with water and ice and stir occasionally until the mixture thickens
Meanwhile, beat the egg whites in a stand mixer until stiff peaks form. Reserve
In another bowl, beat the heavy cream until stiff peaks form
Mix the egg whites and heavy cream gently into the gelatin mixture
Transfer to a glass bowl with 20 cm diameter and 11 cm height
Refrigerate until firm (about 4 hours)
Serve
238 calories per serving
