|1 can||preserved pineapple|
|1 can||sweetened condensed milk|
|1 can||crème fraîche|
|4 tablespoons||sugar crystals|
|juice of half a lemon|
Drain liquid from the pineapple can and purée pineapple in a blender. Now pour the pineapple purée in a rectangular Pyrex baking dish.
Bring the condensed milk, the egg yolks and two tablespoons of water to a skillet, mix well while cooking until lightly thickened. Pour mixture over the pineapple purée.
Beat the egg whites until stiff while adding to each egg white two tablespoons of sugar and the lemon juice. Add the crème fraîche and mix well. Now spread this newly prepared cream all over the other already cooled down cream in the Pyrex.
Bring Pyrex to a freezer. Remove from freezer 2 hours prior to serving.
NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.