Pineapple fluff...an easy, peasy, light dessert

First lets start with the definition of 'fluff'. Here's what I found on http://dictionary.reference.com/ , Fluff - a soft, light, downy mass; example- a fluff of summer clouds. And this is exactly how I would describe this dessert. With every mouthful, you feel like you're eating a soft, downy, sweet and pillowy cloud! With the added bonus of pineapple chunks scattered  in the mixture. Pineapple fluff was one of the first desserts I learned to make, probably around 17 years ago. And I still make it very often, because we all love it. And even though it has cream, it's not one of those desserts that will make you feel heavy and bloated. And you know what, I didn't know until this evening that this is quite a famous dessert in Sri Lanka. I always assumed only a few of us knew (shows how much I really know!). All thanks to the search God called Google! And it uses only 4 ingredients (that can be found in any kitchen) and 3 utensils (unless you're really messy). Now I guess I can be elevated to Angel status ( I am not yet up for Godliness, not sure I can handle it)! :)

I forgot to include light cream in the picture, but you can always pretend it's a healthy dessert :)

Here's the recipe for one of the easiest desserts ever, you'll be thanking me for ever.

Pineapple Fluff

see the frothy air bubbles on the surface, this is what makes this dessert so light

Ingredients
1 can - Pineapple in syrup or juice (canned pineapple)
5 tablespoon - granulated white sugar
1 tablespoon - gelatin granules ( sprinkle the gelatin over 2 tbsp of water in a small bowl and set aside to sponge)
400 ml - light cream ( I used Amul)

Directions
Drain the pineapple and pour the juice/ syrup into a medium sized saucepan. Cut the pineapple into small chunks and set aside.
Into the saucepan with the juice/ syrup, add the sugar and place on medium heat. Stir till the sugar dissolves.
When the juice/syrup starts to simmer, take off heat and immediately add the sponged gelatin and stir till completely dissolved. Set aside to cool.
When the sweetened syrup/ juice cools slightly, strain the mixture to remove any impurities and transfer it to a mixer jar and allow to cool completely. Then place the mixer jar in the refrigerator for about 20 minutes or until almost set, but with a nice wobble.
Plug the mixer jar in and blitz the mixture until nice, white and frothy ( it always reminds me of sea foam). Give it a stir and blitz again for a minute and refrigerate again for 20 minutes or until almost set.
Blitz the contents of the jar again after 20 minutes, then immediately add the cream and give a quick blitz to mix it all in.
Pour into a serving dish ( or ramekins if you want individual servings), add the chunks of pineapple and lightly stir with a spatula to spread it evenly. Cover with cling and allow to half-set on your kitchen counter for 20 minutes and then place the dish in the refrigerator until completely set. Serve chilled.

you can see the pineapple chunks at the bottom

You can substitute Lychees for the pineapple, just reduce the amount of sugar slightly. Anyway taste and go from there.
See, all done in just a few steps, didn't I tell you it was easy-peasy! Now go make some for yourself.

Oh! We went on the fisherman's Coracle in the Harangi Backwaters near our house. Here's a picture of the sunset from there.

spectacular...isn't it?

Until next time,
Happy Baking!!!