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Charlotte Russe with Pineapple
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- Peel and cut one large pineapple in
slices.
- Put the pineapple slices into a stewpan with half a pound of fine white sugar,
half an ounce of gelatine, and half a cup of water; stew it until
it is quite tender, then rub it through a sieve or food mill, place it in fridge or on ice, and
stir it well.
- When it is upon the point of setting, add a pint of cream
well whipped, mix it well and pour it into a mold lined with sponge cake,
or prepared in any other way you prefer.
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