Pineapple-Mace Charlotte
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
1 charlotte
- Serves:
- 8-10
ingredients
- 1 (3 ounce) package soft ladyfingers
- 1 (20 ounce) can crushed pineapple in juice, chilled, drain and save juice
- 2 (1/4 ounce) envelopes unflavored gelatin
- 1⁄2 cup water
- 3 egg yolks, save the whites
- 2 tablespoons sugar
- 3⁄4 cup sugar
- 1 teaspoon mace
- 1⁄4 teaspoon salt
- 1 cup milk
- 1⁄2 teaspoon lemon peel, grated
- 1 cup heavy cream
directions
- Line the bottom and long sides of a 9 1/4 X 3" nonstick loaf pan with a piece of waxed paper, allowing a 1" overhang on both sides.
- Set aside.
- Drain juice fron crushed pineapple, add enough water to make 1/2 cup of liquid.
- Add the gelatin to pineaplle liquid, let stand to soften.
- Combine egg yolks, 3/4 cup sugar, mace, salt in top of double boiler, blend in milk.
- Cook over hot water until mixture coats a metal spoon, stirring constantly.
- Remove from heat, stir in softened gelatin and lemon peel.
- Chill until partially congealed.
- Beat the egg whites until soft peaks form, add 2 tbs sugar, beat until peaks are stiff but not dry.
- Whip heavy cream until thick.
- Fold pineapple into gelatin mixture.
- Fold in egg whites and whipped cream.
- Turn into prepared springform pan.
- Chill until firm.
- Remove side of pan.
- Turn onto a serving plate.
- Whip 1/2 cup heavy cream until stiff, spread on top of charlotte, sprinkle with mace.
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