1. In separate bowls, whip together the egg yolks and sugar until light and fluffy, whip the cream until it forms stiff peaks, and whip the egg whites until stiff. 2. Soak the gelatine sheets in cold water for about 10 minutes, remove and squeeze out the water. Put about 200 ml (4/5 cup) of pineapple juice in a saucepan and add the gelatine. Over low heat (or in a water-bath) melt the gelatine in the pineapple juice, stirring well to eliminate lumps. Cool to room temperature (plunge the bottom of the saucepan into cold water to speed up the cooling process). Pour through a sieve into the egg and sugar mixture, stirring constantly and carefully to mix. Add the lemon juice and stir in carefully. Fold in the cream and then the pineapple pieces. Finally fold in the whipped egg whites. 3. Pour into bowls and allow to set. These can be either a couple of big serving bowls, or individual serving bowls or dessert glasses. Decorate with remaining pineapple rings and whipped cream. Red cocktail cherries can be added for a bit of colour. 4. Serve cold, with or without whipped cream. 5. This pudding makes an excellent filling for sponge cake. To use, allow to set enough to be spreadable without running, and smooth on top of one cake layer, allow to set and top with another cake layer. ---------------------------------------------------------------------------
Nutrition
Ingredients
