Pineapple Cheese Cream

• 1 level tablespoon powdered gelatine
• 2 tablespoons cold water
• 2 <

Sprinkle the gelatine into the water and leave for 5 minutes. Separate the egg whites from the yolks. Add the sugar to the yolks and, using a wooden spoon, beat thoroughly until light. Drain the juice from the pineapple and make up to ¼ pint (1½