Pineapple Sorbet

In a saucepan, combine three-quarters of a cup of pineapple and two cups of water

Bring to a boil, stirring constantly, then let simmer for about 5 minutes

Meanwhile, in a small saucepan, sprinkle the gelatin over the remaining water and let it sit for a few minutes

Add the gelatin to the hot caldron and stir until dissolved

Let cool

Add the pineapple juice and mix well

Pour into a flat container or an ice mold and place in the freezer until slightly set, stirring two or three times

When the mixture is partially frozen, beat the egg whites until stiff

Add the remaining pineapple, bit by bit, beating until stiff peaks form

Remove the pineapple mixture from the freezer and beat well to achieve a smooth consistency

Add the egg whites and beat again

Reserve in the freezer until firm.