Pineapple mould

6 servings

Ingredients

Quantity Ingredient
300 millilitres (10 fl oz) cream
3 Eggs, separated
200 millilitres (7 fl oz) pineapple juice
1 tablespoon Cornflour
Pineapple slices, halved, grapes, strawberries or
6 Gelatine leaves
800 grams (28oz) can sliced pineapple
300 millilitres (10 fl oz) cream (extra) other berries

Directions

GARNISH

To Drink: - Sweet white wine

Level of Difficulty: Medium difficult Preparation Time: 1 hour + setting time Prepare in Advance: Yes Mix 300ml cream, egg yolks, cornflour and pineapple juice in a saucepan and simmer over low heat, beating until the mixture has thickened. Do not allow it to boil or it will curdle and separate.

Set aside to cool.

Soak the gelatine leaves in cold water for 10 mins to soften. Cut the pineapple slices into pieces, saving a few for the garnish.

Beat the remaining cream and set aside. Beat the egg whites until they form soft peaks. Strain the gelatine leaves and melt over low heat.

Stir the pineapple pieces and whipped cream into the egg yolk mixture. Add the melted gelatine in a fine stream and mix well. Fold in the egg whites.

Rinse a dish or mould with cold water. Pour in the mixture and chill in the fridge for at least 2-3 hours until firm.

Dip the dish in hot water and turn the pudding out on to a serving plate. Garnish with pineapple slices, grapes or strawberries.

Posted by : Sue Rykmans.

Submitted By SUE RYKMANS On 10-18-94

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