In a container add 400g of cream. The cream must be very cold, I left it overnight in the refrigerator, but you can leave it in the freezer for about 1 hour.
Step 2
Then add 20g of powdered pineapple juice. Now mix very well, until the cream gains a little volume. Now just pour this cream into a cup or small bowl of your choice and set aside. I used 150ml cups, but you can use smaller cups too.
Step 3
Now repeat the same process. Add the cream, the juice powder and instead of using the fuel, you can use an electric mixer to make it easier. And as soon as it gains consistency, just pour it over the previously reserved cream.
Step 4
Now refrigerate for 30 minutes, but this is optional.
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