1. Peel the pineapple, remove the core, and cut the flesh into small pieces. In a pot, bring together with pineapple juice and sugar to a boil over medium heat, then cook gently at low heat for about 10 minutes until tender.
2. Meanwhile, wash the strawberries, remove the stems, and quarter them. In a bowl, stir the cornstarch with cognac until smooth, then stir into the pot and simmer for another 2 minutes. Add the strawberries and let everything cool down.
3. In a tall container, whip the cream and vanilla sugar stiffly using a hand mixer with a whisk. Crumble the butter cookies. Serve the pineapple jelly with strawberries, butter cookie crumbs, and the whipped cream. Enjoy your meal!
Nutrition per serving
kcal: 365
Protein: 4 g · Fett/Fat: 14 g · Carbs: 53 g
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