Pineapple gelatin sweet

Method6 steps · about 6 hr 30 min

1. 1

   Step 1: Separate the four pasteurized eggs. Beat the whites until stiff peaks form and refrigerate them; reserve the yolks for step 3.

   Uses 4 pasteurized eggs, separated

2. 2

   Step 2: Soak the gelatin sheets in cold water for about 5 minutes, then squeeze out the excess water and set the softened sheets aside.

   Bloom gelatin sheets · 5 minUses 2 unflavored gelatin sheets · cold water to cover and bloom gelatin sheets

3. 3

   Step 3: Beat the reserved egg yolks and sugar until creamy. Pour in the milk and mix for about 2–3 minutes.

   Uses 150 grams (2/3 cup) granulated sugar · 500 ml (about 2 cups) milk · yolks separated from the four pasteurized eggs

4. 4

   Step 4: Pour the yolk, sugar and milk mixture into a saucepan. Heat gently, whisking constantly, until lightly thickened; do not let it boil. Remove from the heat and stir in the pineapple-flavoured gelatin (1 package) powder and squeezed gelatin sheets until fully dissolved. Let the mixture cool to lukewarm while remaining fluid, then gently fold in the whipped pasteurized egg whites.

   Uses 1 package pineapple-flavoured gelatin (80 g) · whites from the same four pasteurized eggs, whipped and refrigerated · two gelatin sheets soaked in cold water and squeezed dry · four reserved yolks beaten with 150 g sugar and 500 ml milk

5. 5

   Step 5: Place the sweet in individual bowls and refrigerate about 5 to 6 hours or overnight.

   Refrigerate gelatin dessert until set · 360 minUses warm gelatin custard cooled slightly and folded with whipped pasteurized whites

6. 6

   Step 6: Remove from fridge and serve.

   Uses dessert refrigerated for 5–6 hours or overnight