| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
|
Envelopes unflavored gelatin |
| 1 1/2 |
c |
Water |
| 2/3 |
c |
Pineapple juice |
| 1 |
c |
Cold water |
| 2/3 |
c |
Dry white wine |
| 1 |
cn |
Pineapple chunks, drained |
| 1 |
bn |
Angelica or mint leaves |
| 1 |
c |
Farmer cheese |
INSTRUCTIONS
In medium saucepan, combine sugar and gelatin. Mix well. Stir in 1 1/2
cups water and pineapple juice. Stir over medium heat until gelatin
dissolves and mixture almost boils. Remove from heat. Stir in 1 cup cold
water and wine. Refrigerate, stirring occasionally, until the thickness of
unbeaten egg whites, about 1 to 1 1/2 hours.
Assemble: Spoon a thin layer of gelatin in bottom of 8 6-ounce individual
molds. Dip pineapple chunks and herb leaves in bowl of gelatin to coat,
then arrange attractively in molds. Carefully spoon remaining gelatin over
fruit and leaves until molds are almost full. Cover and refrigerate 4 hours
to set.
Serve: Unmold gelatin on serving plates. Serve with farmer cheese.
Source: Victoria Magazine, March 1995, created by Sally Hall from her herb
garden in Cheshire, England.
MM formatted by Char Submitted By FEMINA@DELPHI.COM On SAT, 25 FEB 95
230028 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Times change, God doesn’t.”