PINEAPPLE UPSIDE DOWN

I made this the other day for our dessert. Gosh, I had a hard time looking for the crytal gelatine at stop n shop because all the gelatines that was in their display has color and I am looking for the unflavored gelatine. Good that I find this knox brand.
These are the ingredients;


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.