Pineapple Cream

Drain the pineapple. Mix the cornstarch with the sugar and vanilla sugar and add 6 tablespoons of the pineapple juice. Bring the remaining juice to a boil, remove from heat, pour in the stirred mixture while stirring, allow to boil briefly, set aside to cool and stir occasionally. Stir the juice of one lemon into the lukewarm, not yet set cream. Whip the cream until stiff and fold into the cream with the pineapple chunks. Pour into a bowl or dessert glasses and set aside to cool.

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