|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Eggs||4 , separated|
|Canned pineapple||1 Pound, crushed or chunks|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Whipped cream||1 Tablespoon (For Garnish)|
|Pineapple||1⁄4 Cup (4 tbs) (For Garnish)|
Soften the gelatin in the boiling water and set it aside to cool.
Beat the egg whites stiff and set them aside.
Drain the pineapple from the juice, reserving both.
Beat together the egg yolks and sugar at high speed on an electric beater.
Add the cream, beaten until it is stiff.
Add the juice of the pineapple, the cooled gelatin mixture, and the pineapple fruit.
Gently fold in the beaten egg whites.
Put the mixture in a mold and chill it for at least several hours.
When ready to serve, unmold the fromage on a serving plate and garnish it with whipped cream and pineapple.