Approximately 8 pineapples (2.2 kg)
1 unsweetened white gelatin envelope
1/3 cup of water (80 ml)
1/4 cup of sugar (45 g)
1/2 cup of fresh whipped cream (120 ml)
3 egg whites
Approximately 8 pineapples (2.2 kg)
1 unsweetened white gelatin envelope
1/3 cup of water (80 ml)
1/4 cup of sugar (45 g)
1/2 cup of fresh whipped cream (120 ml)
3 egg whites
Remove the pineapple pulp and seeds
Beat in a low-speed blender to separate the seeds from the pulp
Discard the seeds and reserve the pulp
In a small heatproof bowl, sprinkle gelatin over water and let it hydrate for 5 minutes
Heat over boiling water, stirring until dissolved. Reserve
Add sugar to the reserved pulp and mix
Beat whipped cream until firm peaks form
Combine with dissolved gelatin and pulp
Mix well
Beat egg whites until stiff peaks form and add to mixture
Place in a large bowl, cover with plastic wrap, and refrigerate for 2 hours or until creamy
