Pineapple Pudding πππ°
Ingredients~
1 can of condensed milk
1 large can of pineapple in syrup
1 small can of pineapple in syrup (optional, for decoration)
4 eggs
1 packet of pineapple gelatin (or 2 packets, if you prefer it firmer)
4 tablespoons of sugar (for the caramel)
Preparation
Caramel: Melt the sugar in a frying pan until you get a golden caramel. Line the bottom and sides of a mold with a hole and set aside.
Gelatin: Drain the syrup from the large can of pineapple into a saucepan, heat it and dissolve the gelatin in it. Set aside.
Pineapple mixture: Mash the slices from the large can with a hand blender until they become puree. Mix with the already dissolved gelatin.
Pudding base: Beat the egg yolks with the condensed milk and add to the pineapple mixture.
Egg whites: Beat the egg whites until stiff and gently fold into the previous mixture.
Assembly: Line the bottom of the caramelized pan with slices from the small can of pineapple (optional). Pour the mixture over and refrigerate overnight.
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