Pineapple Upside-Down Mold

WHAT YOU WILL NEED:
1 can (439 g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup)
1 tbsp cashew nuts, chopped
1/4 cup sweetened red kaong (optional)
1 tbsp calamansi juice
3/4 cup white sugar
2 envelopes (16 g each) unflavored gelatin, dissolved in 1/4 cup cold water
3 pc eggs, separated
1/3 cup all-purpose cream

HERE'S HOW:

1. ARRANGE DEL MONTE Fresh Cut Sliced Pineapple, cashew nuts and kaong at the bottom of desired gelatin mold. Set aside.
2. COMBINE calamansi juice, sugar, 1/2 tsp iodized fine salt and pineapple syrup. Cook until sugar is dissolved. Add gelatin, then stir to dissolve completely. Set aside.
3. BEAT egg yolks. Add gelatin mixture. Cook over low heat with continuous stirring for 4-5 minutes. Beat egg whites until stiff, then add to egg yolk mixture. Remove from flame. Cool slightly then add cream. Blend well. Pour into prepared mold. Cool then chill until set. Unmold and slice.

Serves 8

Good source of Vitamin C- helps fight common infection.