Pineapple lemon fromage - Ananasfromage med citron (retro)

PINEAPPLE LEMON FROMAGE
Ananasfromage med citron

6 servings

3 eggs

1/3 cup sugar
6 gelatin sheets = 3 teaspoons powdered gelatin
1 middle-sized can pineapple rings
grated zest from 1 lemon
2 tablespoons fresh lemon juice
¾ cup thick cream

Decoration:

1/3 cup thick cream
2 to 3 pineapple rings
candied orange peel or cocktail cherries

Soak the gelatin in cold water for about 30 minutes. Beat the egg yolks with the sugar until really fluffy. Save the whites for decoration. Finely dice the pineapple rings. Melt the gelatin in ¾ cup of the pineapple juice and pour this into the egg batter, beating vigorously. Also add the cut fruit, lemon zest and juice. Allow the mix to half set.

Meanwhile, beat the cream and the egg whites separately. Turn the cream into the gelatin mixture and then the egg whites. Pour the crème in a dish or glass bowl, rinsed with water, and allow to set.

You can unmould the fromage when serving and decorate with fruit and cream.

Enjoy!

Bella