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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 Tess M Jun 4, 2009 15 min 30 min 45 min
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