Pineapple cream

Yield: 4 servings

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.

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Converted by MM_Buster v2.0l.

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