Makes 8 – 10 servings “As yummy as anything you’ll ever
serve is this creation, a mouth-watering, fluffy filling layered with chocolate
cookies.”
Ingredients: 1 envelope Knox Unflavoured gelatine; 1/3
cup sugar, divided; 1/8 tspn salt; 3 eggs, separated; 1 ¼ cups canned crushed
pineapple and syrup; 2 tblspn lemon juice; 1 cup heavy cream, whipped; thin
chocolate cookies
1
Mix gelatine, 2 tablespoons of the sugar and salt thoroughly in top of double
boiler
2
Beat egg yolks. Add crushed pineapple and syrup. Add to gelatine
3
Cook over boiling water, stirring constantly until gelatine is dissolved, about
5 minutes
4
Remove from heat and stir in lemon juice. Chill mixture to unbeaten egg white
consistency
5
Beat egg whites until stiff. Beat in remaining sugar. Fold in gelatine mixture
6
Fold in whipped cream
7
Spoon ¼ of mixture into waxed paper-lined 23cm x 12.5cm loaf pan. Add a layer
of cookies. Repeat three times ending with gelatine
8
Chill in refrigerator until firm
9
Unmold on serving platter and top with additional whipped cream, if desired
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Unfortunately I couldn't source the right chocolate biscuits, so I used chocolate coated ones which didn't cut as well, but it was still delicious, Anne.
I thought it was going to be like those American ice-box cakes, but the gelatine would change the texture quite a lot. Still, it sounds rather good. I meant to ask: did you get to the 'Harvest' exhibition at QAGOMA? I went 10 days ago - very interesting, but not enough pineapple, I thought, though there was a nice display of pineapple themed things at the entrance.
ReplyDeleteHi Vicki, The Pineapple Princesses won a trip to GOMA from Radio National's pineapple recipe competition (!!!!) and we went last weekend - it was fabulous - we're writing it up in our next post! Cheers Anne
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