Pineapples glacé

With a knife-sharp pineapple removed the CAP with the clump.

Then, with a spoon, dug out all internal pulp, being careful not to break the skin, which will serve as a ' container '.

Discard the pulp, which is hard and Woody.

Cut the remaining flesh into small pieces and put it in the Blender, where you will reduce in mash; then put it in a bowl.

Whip the cream with the icing sugar and gently add the pineapple pulp.

Put the macaroons in a clean cloth and meat tenderizer reduce it into crumbs.

Unite themselves to pineapple pulp.

Complete with vodka (or a liqueur to your taste) and with two egg whites.

Mixed plan to mix well, then pour the mixture into pineapple drained, slightly pressandolo inside.

Keep in the freezer for at least 5 hours.

When serving the pineapple slices, chestnut place them on the plate and serve immediately.