pineapple cream
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Gelatine; (15 g) |
| ¼ cup | Orange juice; (60 ml) |
| 3 | Eggs |
| ¾ cup | Caster sugar; (150 g) |
| 1 cup | Cream; (200 ml) |
| ½ cup | Drained crushed pineapple; (100 g) |
| A few drops of yellow colouring |
SOFTEN the gelatine in the orange juice and dissolve over a double boiler.
Beat the eggs and sugar together until light and fluffy. Whip the cream and stir the dissolved gelatine into it. Fold the whipped cream and pineapple into the eggs. Pour the mixture into a rabbit shaped mould and chill until set. Unmould and serve cold.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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