For the pineapple cream, beat the juice of pineapple with the yolks over a water bath until thick and fluffy.
When beating with water vapor, the juice must not boil. Add gelatin (previously soaked in cold water) and dissolve while beating constantly.
Refrigerate the cream. Before it sets, mix with whipped cream. Place in the refrigerator for 2 hours.
Decorate with whipped cream and garnish with pineapple chunks.
Serve the pineapple cream.