Pineapple angelica molds

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Recipe by: etelvino

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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