Yellow Pineapple Dessert

Ingredients:

200 gms biscuits/ plain cake/chocolate cake crumbs (as per preference)

500 gms fresh cream

250 gms icing sugar
300 gms cream cheese (unsalted)
3 egg whites
1 ½ tbsp gelatine (dissolved in water)

Topping

Whipped cream
Pineapple slices
Crushed pineapple

Preprations:

Take a round dish, about one inch deep, and spread a thick layer of crushed biscuit/cake crumbs at the base.
Press down firmly.
Take a bowl and mix the cream cheese and sugar together.
Blend them well then add the fresh cream to it as well.

Separately, beat the egg whites and add the dissolved gelatine to it; beat till the mixture becomes foamy and forms into soft peaks.

Gradually add the cream cheese and sugar mixture, blending gently until smooth.

Pour this mixture over the bed of crumbs.

Top with fresh pineapple slices, swirls of whipped cream, and crushed pineapple.

Refrigerate and serve chilled.

Sago with Melon and Coconut Milk

Ingredients:
4 cups water
3 tablespoon sago pearls
2 cups thin coconut milk
1/2 cup sugar
1 medium size melon
Ice cubes

Method:

Bring 4 cups of water to boil in a large pan. Add the sago and stir to keep the grains moving. Cook it for 5 minutes. Trun off the heat, cover the pan, and set aside for 10 minutes. By then, the sago should be completely translucent, indicating that it is cooked. pour the sago in a strainer and rinse. set aside. place the coconut milk and sugar in a pan. And heat till it boils. Then remove the pan from the heat and let it cool. Cut the melon into small cubes. Add ice cubes and serve immediately.