Charlotte Russe with Pineapple
- Pineapple, peeled and cut in slices
- 1/2 pound white sugar
- 1/2 ounce gelatine
- 2 ounces water
- 1 pint cream, well whipped
- Sponge cake
Put the pineapple slices into a stewpan with the white sugar, gelatine and water. Stew until it is quite tender then rub it through a sieve. Place on ice and stir it well. When it is upon the point of setting, add the cream, mix it well, and then pour into a mold lined with sponge cake.
Submitted by Jun 4, 2009
15 min
30 min
45 min