Pineapple au gratin
Instructions
INGREDIENTS 8 tablespoons condensed milk, pineapple 250 g large strawberries, 3 eggs, 4 tablespoons sugar, a cup of Kirsch.
Slice the pineapple lengthwise: two halves; remove the hard core and cut the rest of the pulp into cubes.
Keep all the gravy which disperses and mix it with the liquor, add the pineapple cubes and let macerate for 30 minutes.
Divide half the strawberries, spolveratele with a tablespoon of sugar and let stand for 30 minutes.
Separate the egg whites from the yolks; mix them with condensed milk and juice the liquor; place over heat and flame, Bain-Marie, Cook for a few minutes to thicken slightly the cream; leave to cool and keep aside in a refrigerator.
Beat the egg whites until foamy firmly with the remaining sugar.
Filled the two halves of the pineapple with strawberries blended with pineapple cubes and cover entirely with the egg whites, then grilled for a few minutes in hot oven.
Served the pineapple with the cream aside.
