Pineapple Cream Suspiro

Name: Pineapple Cream Suspiro
Yield: 10
Ingredients: "1 1/2 cups of pineapple juice (180 ml)"; "1 cup of water (240 ml)"; "1/2 cup of sugar (90 g)"; "3 tablespoons of cornstarch"; "200 grams of suspiro"; "4 cups of heavy cream (480 ml)"

1
"1 1/2 cups of pineapple juice (180 ml)"
2
"1 cup of water (240 ml)"
3
"1/2 cup of sugar (90 g)"
4
"3 tablespoons of cornstarch"
5
"200 grams of suspiro"
6
"4 cups of heavy cream (480 ml)"

Ingredients

1
"1 1/2 cups of pineapple juice (180 ml)"
2
"1 cup of water (240 ml)"
3
"1/2 cup of sugar (90 g)"
4
"3 tablespoons of cornstarch"
5
"200 grams of suspiro"
6
"4 cups of heavy cream (480 ml)"

Directions

1
In a small saucepan, mix the pineapple juice with water, sugar, and cornstarch
2
Bring to low heat and stir until slightly thickened
3
Cover with plastic wrap and let cool slightly
4
Reserve 6 suspiros for decoration and break the rest into large pieces
5
Set aside
6
Beat heavy cream until stiff peaks form
7
In a large bowl or glass mold, make layers of whipped cream, broken suspiro, and pineapple cream
8
Finish with whipped cream
9
Decorate with whole suspiros
10
Refrigerate for 2 hours before serving
11
Each serving contains approximately 295 calories.