Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Friday, 12 October 2012
Sadly, not recommended.
At last I’ve found a dessert I can’t eat! It’s
just too much! Too sweet! But, luckily Les loves ricecream and he even went so
far as to say “I like it” and I think he meant it! I was disappointed as I’d
hoped it would look just like Ruby’s but the after the jellies came out of the
mould the ricecream stubbornly remained behind and had to be scooped out. I’d sat
the mould in warm water but it was in there to stay, maybe realising that it
wasn’t the taste sensation it’d hoped either. I couldn’t even bring myself to
take a photograph at that stage, Anne.
2 x 440g cans
Golden Circle Pineapple Pieces, 1 cup canned ricecream, 1 tspn gelatine, 1
tblspn cold water, 1 pkt orange-flavour jelly crystals, 1 pkt lime-flavour
Drain syrup from
pineapple pieces and measure into 2 equal parts. Soak gelatine in cold water
then dissolve over hot water. Stir into ricecream. Turn into jelly mould.
Chill. Add sufficient water to half the pineapple syrup to make 1 ½ cups. Bring
to boil, stir in orange jelly crystals. Cool, add half pineapple pieces, spoon
into jelly mould over ricecream, chill. Prepare lime jelly in same way, adding
remaining pineapple pieces. Set in 20cm cake pan. Chill all until firm. Unmould
lime layer on to serving plate, then unmould the ricecream and orange jelly on
top of lime jelly. Garnish top with cherry.