1 medium pineapple
3 tablespoons water
1 can of heavy cream without serum
3 cups chopped pecans
3 egg whites
1 medium pineapple
3 tablespoons water
1 can of heavy cream without serum
3 cups chopped pecans
3 egg whites
Peel the pineapple, cut it into small pieces and reserve one cup
Bowl the rest of the fruit in a blender with water
Strain, mix in the pecans and bring to a boil until it becomes thick and syrupy. Reserve
Beat the egg whites until snowy white
Mix in the pineapple mixture still warm with the egg whites, until stiff peaks form
Mix in the heavy cream and reserved pineapple, then
Place the dessert in the freezer for six hours, stirring occasionally
Serve preferably with strawberry or chocolate sauce.
