Monday, 4 May 2015

Ann's pineapple jelly moulds

Ann recently found tiny rabbit and pineapple moulds in an antique shop and developed these recipes especially. Ann made the bunnies and I made the pineapple blancmanges with the addition of a little glace ginger, Anne. 

Pineapple jelly moulds

Ingredients: 1 pineapple Aeroplane jelly; 1 tub yoghurt (185 – 200g) (honey, apricot, vanilla and lemon flavours all work); 1 cup boiling water

Method: Dissolve jelly in boiling water
Cool to room temperature
Stir in yoghurt
Pour into lightly oiled moulds
Turn out when set

Pineapple Blancmange

Ingredients: 1 cup milk; 1 tblspn sugar; 2 tblspn cornflour; 2 tblspn dried or glace pineapple chopped; 2 tblspn pineapple juice; 2 tsp lemon juice

Method: Heat milk
Mix sugar, cornflour, pineapple and lemon juices together in a cup
Stir into hot milk, whisking until smooth. Return to heat and simmer for 1 minute
Add pineapple
Pour into lightly oiled moulds
Turn out when set

Ann presented me with this wonderful cushion she made from a piece of cross stich embroidery she came across in an op shop and some vintage velvet, thanks Ann, I love it.

1 comment:

  1. Very pretty jellies - the ginger is a nice touch.