Pineapple Cream
12 personsIngredients
Directions
Make the gelatin base
Soak one-half box of gelatin in 1 cup of cold water.
Dissolve gelatin, then add 4 cups of boiling water.
Sweeten to taste.
Add fruit and set
Add strained juice of 2 oranges and 1 cup of shredded pineapple.
Let mixture cool; when it begins to thicken, add 1 pint of whipped cream.
Beat all together and pour into glasses to cool.
May be served with whipped cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Gelatin
- Sets the liquid into a soft, sliceable body that holds the cream and fruit.
- Whipped cream (in the method)
- Adds richness and a light, airy texture to the set mixture.
- Orange juice
- Adds acidity and bright citrus aroma to balance the sweetness.
- Pineapple (in the method)
- Adds fruit flavour and texture through the shredded pieces.
The step that matters
Add the whipped cream as the mixture begins to thicken. If the gelatin mixture is still warm and liquid, the whipped cream will deflate and separate. If it has set too firmly, the cream will not blend evenly and will form lumps. Partly set gelatin has enough body to hold the air in the cream.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More pineapple cream recipes
You might also like
Orange Bundt Cake349 recipes
Orange Cream Rice Pudding121 recipes
Orange Gelatin100 recipes
Orange Sherbet73 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.