Pineapple Cream

Soak the gelatin in one-eighth of a liter of pineapple juice and white wine. Add the eggs and sugar and beat everything together, beating continuously with a whisk in a water bath until a thick cream (do not make). Cool, stirring frequently. Chop the pineapple slices – except for 2 – and stir into the cream with the cherry brandy. At the end, incorporate the whipped cream until stiff. Fill the cream into glass bowls and garnish with pineapple pieces and a little bit of whipped cream.

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