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Tuesday, 18 June 2013

Pineapple Sherbet

440g can Golden Circle Crushed Pineapple, 2 egg whites, 2 tblspns sugar, 1 pkt Raspberry Jelly Crystals, prepared according to directions.
Turn contents of pineapple can into ice cream trays and freeze firm. Beat egg whites stiffly, adding sugar, then fold the frozen crushed pineapple into the meringue. Return to freezer trays and freeze until very firm. To serve, place alternate spoonfuls of pineapple sherbet and raspberry jelly in chilled parfait glasses. Top with whipped cream or ice cream and a cherry. Alternatively the sherbet can be served with a chilled custard sauce made from the egg yolks.


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