Yield: Serves 10-12.
Especially appealing in the summer. When Charlie competed in the Professional Pineapple Cooking Contest in Hawaii, he discovered that cooking technique and style counted in the judging as much as the creation itself.
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- 1 can (20 ounces) crushed pineapple
- 1-1/2 cups sugar, or 1/2 cup honey
- 3/4 ounce plain gelatin
- 6 egg yolks
- 6 egg whites
- 1/8 teaspoon salt
- 1-1/2 cups heavy cream, whipped
- Whipped cream and strawberries for garnish