Pineapple Pudding

Pineapple Pudding

Whipcrum 1 recipe milk 4 cups
2 tbsp pineapple 2 cup of zincatin
Egg yolks 6 tablespoons of 1/2 cup
Carbonflower is white in white, and Marang 6
Sugar 3/4 cup lamen yellow color slightly

1. Keep the water in a small aluminum bowl with water and water.

2. Eat cooked custard by mixing egg yolk, cornflower, 3/4 cups of sugar, milk and color. Get out from the oven when dense.

1. Slice the zincatin bowl with gentle oven stove. Defeat from the oven and mix it with the gelatin hot custard. Drying with a pond in cold water. Put the cold fridge in the fridge.

2. After 15 minutes, the custard drops well twice. Put custard bowl on top of fridge.

3. Slice the pineapple slices. Boil 1/4 cup sugar and a little water.

4. Mix 1/4 cup sugar in a white part of egg and grow well with a little bit.

5. Mix together if custard and pineapple are cold.

6. Take two teaspoons whipping cream in two paper vials. Mix the rest cream custard. Gently merge with Marion

7. Put two medium-sized serving panels in equal proportions and share them in the fridge. If you get rich, then apply the above cream with the choice. Keep it in the fridge until it is served.