1 can (227 g) crushed pineapple well drained
250 grams marshmallow
1 packs (250 ml) All-purpose cream chilled
2 tbsp sugar
1 tbsp unflavored gelatin dissolved in ¼ cup water
¼ cup toasted cashew nuts coarsely chopped
paper cups
PROCEDURE:
1. Combine crushed pineapple and marshmallow. Let stand for 1 hour. Meanwhile, heat gelatine until dissolved. Set aside. Beat all-purpose cream until soft peaks form. Fold into pineapple-marshmallow mixture then fold in gelatin. Cover and chill overnight.
2. Scoop into small balls by using ice cream scoop then transfer into paper cups. Sprinkle with nuts. Chill until ready to serve.
Makes 13 servings :)
