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Saturday, 8 December 2012

Tres Exotique

I was a little nervous about trying this dessert, but, we all enjoyed it! Anne

Pineapple Exotique.
440g can Golden Circle Sliced Pineapple, 1 tblspn gelatine, 2 bananas, 1 packet strawberry-flavoured jelly crystals.
Drain syrup from sliced pineapple add water to make 2 cupfuls and pour into saucepan. Stir in gelatine, place over low heat, stirring until gelatine is dissolved – do not boil. Cool, chill until cold and syrupy. Pour a thin layer into round cake pan, chill until firm. Dip pineapple slices in syrup and arrange on this. Chill again. Add sliced bananas to remaining pineapple jelly and when pineapple jelly is firm, spoon bananas and jelly over pineapple. Chill. Prepare strawberry jelly according to directions on packet, chill till cold and syrupy, then pour into mould over banana layer. Chill till firm. Unmould: serve with cream, chilled custard or ice cream.

2 comments:

  1. I think fruit in jelly is a completely classic combination. I bet it was delicious.

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  2. Hmmmmm? I've mixed pineapple and jelly before and I don't think I'll be doing it again in a hurry!

    I was telling my Mum about my pineapple rings/jelly in a can combo and she said she used to make one every Christmas and fill the centre with cherries to make it look festive and Christmassy. I have no memories of this, or if I've mentioned it to you before...

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