'1 cup cooked and diced pineapple'
'2 tablespoons lime juice'
'3/4 cup sugar'
'2 teaspoons unflavored gelatin (or 3 white sheets)'
'1 cup hot milk'
'1 egg white'
'1 cup cooked and diced pineapple'
'2 tablespoons lime juice'
'3/4 cup sugar'
'2 teaspoons unflavored gelatin (or 3 white sheets)'
'1 cup hot milk'
'1 egg white'
Brew the pineapple, sugar, and lime juice in a blender
Soften the gelatin in 2 tablespoons of cold water
Add to the milk and cook over low heat until dissolved completely
Combine the gelatin mixture with the blended fruit and chill in the refrigerator for 1 hour
Beat the egg white until fluffy
Partially freeze the sorbet and beat again until creamy
Mix well, then refrigerate until firm
Serve garnished with pineapple chunks
Note: When using fresh pineapple in any frozen recipe, be sure to cook it first, as raw pineapple does not gel
This recipe is also of the 'magrinha' type
If on a very strict diet, use low-fat milk and sweeten with saccharin.
