"One cup of cooked and diced pineapple"
"Two spoons (tablespoon) of lemon juice"
"3/4 cup of sugar"
"Three white gelatin leaves"
"One cup of heavy cream"
"One egg white"
"One cup of cooked and diced pineapple"
"Two spoons (tablespoon) of lemon juice"
"3/4 cup of sugar"
"Three white gelatin leaves"
"One cup of heavy cream"
"One egg white"
"Blend the pineapple, sugar, and lemon juice together in a blender."
"Heat the heavy cream in a bain-marie until it's warm, then dissolve the softened gelatin leaves in it."
"Remove from heat and add the pineapple preparation."
"Place in the refrigerator for about an hour."
"Beat the egg white until stiff and firm."
"Remove the almost-frozen cream, blend it, and add the whipped egg white."
"Place back in the refrigerator for about two hours."
"Serve in glasses"
"Garnish with maraschino cherry slices and pineapple topping"
"Serves six"
"Note: When using fresh or canned pineapple in any frozen recipe, first cook it to ensure it sets properly
The same applies to many other recipes
English cream thickened with two white gelatin leaves without flavor can replace the popsicle."
