Pineapple and angelica molds
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 2 | Envelopes unflavored gelatin | |
| 1½ | cup | Water |
| ⅔ | cup | Pineapple juice |
| 1 | cup | Cold water |
| ⅔ | cup | Dry white wine |
| 1 | can | Pineapple chunks, drained |
| 1 | bunch | Angelica or mint leaves |
| 1 | cup | Farmer cheese |
Directions
In medium saucepan, combine sugar and gelatin. Mix well. Stir in 1½ cups water and pineapple juice. Stir over medium heat until gelatin dissolves and mixture almost boils. Remove from heat. Stir in 1 cup cold water and wine. Refrigerate, stirring occasionally, until the thickness of unbeaten egg whites, about 1 to 1 ½ hours.
Assemble: Spoon a thin layer of gelatin in bottom of 8 6-ounce individual molds. Dip pineapple chunks and herb leaves in bowl of gelatin to coat, then arrange attractively in molds. Carefully spoon remaining gelatin over fruit and leaves until molds are almost full. Cover and refrigerate 4 hours to set.
Serve: Unmold gelatin on serving plates. Serve with farmer cheese.
Source: Victoria Magazine, March 1995, created by Sally Hall from her herb garden in Cheshire, England.
MM formatted by Char Submitted By FEMINA@... On SAT, 25 FEB 95 230028 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini