15 ml (1 tbsp) cornflour
600 ml (1 pt) milk
6 medium-sized egg yolks
225 g (8 oz) caster sugar
820 g (1 lb 13 oz) canned pineapple slices in syrup
15 g (1/2 oz) (1 envelope) gelatine
juice of 2 lemons
60 ml (4 tbsp) very cold milk
300 ml (10 fl oz) thick cream
almond oil or a flavourless cooking oil for greasing
600 ml (1 pt) milk
6 medium-sized egg yolks
225 g (8 oz) caster sugar
820 g (1 lb 13 oz) canned pineapple slices in syrup
15 g (1/2 oz) (1 envelope) gelatine
juice of 2 lemons
60 ml (4 tbsp) very cold milk
300 ml (10 fl oz) thick cream
almond oil or a flavourless cooking oil for greasing
For the garnish
remaining pineapple slices
glace cherries
sprigs of fresh mint leaves
whipped cream
glace cherries
sprigs of fresh mint leaves
whipped cream
method
1. Blend the cornflour with 60 ml (4 tbsp) of the milk. Bring the remaining milk to just below boiling point. Stir a little into the cornflour mixture, and return this to the pan.
2. Beat the egg yolks with the sugar in a large bowl until fluffy and lemon coloured.
3. Gradually add the scalded milk mixture to the egg yolks and sugar, beating constantly. Pour the mixture into the top of a double saucepan (or bowl over a pan of simmering water). Cook over simmering water, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Do not let the mixture boil as the eggs will curdle.
4. Remove the mixture from the heat and plunge the base of the saucepan into cold water. This will stop the cooking process and prevent the cream separating.
5. Drain the pineapple slices and measure out 150 ml (5 fl oz) pineapple syrup into a small bowl. Sprinkle the gelatine over the surface and leave to soften for a few minutes. Then stand the bowl in a pan containing a little hot water and stir until the gelatine has completely melted. Add this to the custard and mix well.
6. Cut 8 pineapple slices into thin shreds. Add to the custard, together with the lemon juice.
7. When the custard is cold, but not set, add the cold milk to the cream and whip until thick but light. Fold into the custard.
8. Brush a 1.75 litre (3 pt) mould with oil and pour the cream into the mould. Chill until ready to serve.
9. To serve, hold a cloth wrung out in hot water around the mould for a few seconds, then turn out carefully onto a serving dish. Decorate with remaining pineapple slices, cut into half rings or small pieces, glace cherries, sprigs of mint and whipped cream.
2. Beat the egg yolks with the sugar in a large bowl until fluffy and lemon coloured.
3. Gradually add the scalded milk mixture to the egg yolks and sugar, beating constantly. Pour the mixture into the top of a double saucepan (or bowl over a pan of simmering water). Cook over simmering water, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Do not let the mixture boil as the eggs will curdle.
4. Remove the mixture from the heat and plunge the base of the saucepan into cold water. This will stop the cooking process and prevent the cream separating.
5. Drain the pineapple slices and measure out 150 ml (5 fl oz) pineapple syrup into a small bowl. Sprinkle the gelatine over the surface and leave to soften for a few minutes. Then stand the bowl in a pan containing a little hot water and stir until the gelatine has completely melted. Add this to the custard and mix well.
6. Cut 8 pineapple slices into thin shreds. Add to the custard, together with the lemon juice.
7. When the custard is cold, but not set, add the cold milk to the cream and whip until thick but light. Fold into the custard.
8. Brush a 1.75 litre (3 pt) mould with oil and pour the cream into the mould. Chill until ready to serve.
9. To serve, hold a cloth wrung out in hot water around the mould for a few seconds, then turn out carefully onto a serving dish. Decorate with remaining pineapple slices, cut into half rings or small pieces, glace cherries, sprigs of mint and whipped cream.
serving amount
serves 6
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