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Dessert

Pineapple Gelatine

A gelatin dessert made with pineapple juice, sugar, and chopped pineapple.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Gelatine

Ingredients

Directions

Prepare

  1. Soak the gelatine in cold water.

  2. Boil 1 cup of pineapple juice with the sugar.

Make the gelatin

  1. Pour the hot juice over the soaked gelatine and stir until dissolved.

  2. Add the chopped pineapple and mix well.

  3. Pour the mixture into a mold.

Finish

  1. Color red if desired.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Forms the gel structure that lets the dessert set firm when chilled.
Sugar
Adds sweetness and balances the tartness of the pineapple.
Chopped pineapple
Adds fruit flavor and pieces of texture throughout the set gelatin.

The step that matters

Dissolving the gelatine in the hot juice. Gelatine only sets properly when it dissolves completely. Stir the hot juice into the soaked gelatine until no grains remain, otherwise lumps or weak spots will form in the set dessert.

“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.

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