12 pineapples
250g heavy cream whipped
6 white gelatin leaves dissolved
season to taste
For the sauce:
1 cup sugar
1/2 cup water
12 pineapples
250g heavy cream whipped
6 white gelatin leaves dissolved
season to taste
For the sauce:
1 cup sugar
1/2 cup water
Peel 8 pineapples and puree them in a blender
Strain the mixture through a fine-mesh sieve to remove fibers
Mix the whipped heavy cream with dissolved gelatin in a little water
Refrigerate for about 3 hours
When serving, accompany with the sauce made by blending the remaining 4 pineapples, straining the mixture through a fine-mesh sieve
Mix sugar with water and cook over low heat until slightly thickened
Combine pineapple puree
