1 x 425 g (15 oz) can crushed pineapple
2 tablespoons bruised mint leaves
2 teaspoons gelatine
1 tablespoon boiling water
2 tablespoons lemon juice
1 1/2 cup cold milk
2 egg whites
2 tablespoons caster sugar
sugared mint sprigs or creme de menthe for serving
2 tablespoons bruised mint leaves
2 teaspoons gelatine
1 tablespoon boiling water
2 tablespoons lemon juice
1 1/2 cup cold milk
2 egg whites
2 tablespoons caster sugar
sugared mint sprigs or creme de menthe for serving
method
1. Drain pineapple and reserve 1/2 cup fruit pulp.
2. Place pineapple liquid in a saucepan, heat until boiling and pour over mint leaves.
3. Stand for 5 minutes, then strain liquid.
4. Discard mint and cool liquid.
5. Dissolve gelatine in boiling water.
6. Put remaining pineapple pulp, pineapple liquid and lemon juice in an electric blender and mix to a puree.
7. Add dissolved gelatine and milk and mix until blended.
8. Place into refrigerator tray, freeze until set.
9. Whisk egg whites stiffly, add sugar gradually, beat until dissolved.
10. Place frozen mixture into a mixing bowl, beat well, then fold in the whisked egg whites.
11. Empty into refrigerator tray, freeze until quite set.
12. Serve topped with the reserved pineapple pulp and a sugared mint sprig or a drizzle of creme de menthe.
2. Place pineapple liquid in a saucepan, heat until boiling and pour over mint leaves.
3. Stand for 5 minutes, then strain liquid.
4. Discard mint and cool liquid.
5. Dissolve gelatine in boiling water.
6. Put remaining pineapple pulp, pineapple liquid and lemon juice in an electric blender and mix to a puree.
7. Add dissolved gelatine and milk and mix until blended.
8. Place into refrigerator tray, freeze until set.
9. Whisk egg whites stiffly, add sugar gradually, beat until dissolved.
10. Place frozen mixture into a mixing bowl, beat well, then fold in the whisked egg whites.
11. Empty into refrigerator tray, freeze until quite set.
12. Serve topped with the reserved pineapple pulp and a sugared mint sprig or a drizzle of creme de menthe.
serving amount
serves: 5 - 6
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