|Eggs||3 , separated|
|Lemon||1 , juiced|
|Caster sugar||2 Ounce|
|Powdered gelatin||1⁄2 Ounce (1 Packet)|
|Canned pineapple juice||1⁄2 Pint|
|Double cream||1⁄4 Pint|
Put the egg yolks, lemon juice and sugar in a heat proof bowl over a pan of simmering water and whisk until pale and thick.
Remove from the heat and leave to cool, whisking occasionally.
Put the gelatine and 4 tablespoons of the pineapple juice in a small bowl and leave to stand for 5 minutes until it becomes a sponge.
Place the bowl in a pan of simmering water and leave until dissolved, then add the remaining pineapple juice.
Stir this into the egg yolk mixture.
Leave in a cool place until just beginning to set, stirring frequently.
Whisk the cream until it is thick and fold into the pineapple mixture.
Whisk the egg whites with an electric or rotary hand whisk until stiff and then fold into the mixture.
Turn into a glass serving dish and leave in the refrigerator for several hours to chill thoroughly.