Pineapple with Rice Cream

Ingredients

• 1 cup milk
• 2 egg yolks
• ⅔ cup sugar
• ¼ box gelatin
• ¼ cup cold water
• preserved ginger, chopped fine
• ginger syrup, to taste
• juice of ½ lemon
• ½ cup cream
• angelica, for decoration
• candied cherries, for decoration
• rice, cooked

Directions

1. Scald the milk and cook with the beaten egg yolks and sugar until slightly thickened.

2. Soften the gelatin in cold water, then add to the mixture and strain.

3. When cool, mix in the chopped ginger, ginger syrup, and lemon juice.

4. In six small timbale molds, decorate the bottoms with angelica and cherries, then fill with rice.

5. Fill a plain mold with rice and cook in boiling water in the oven for 10-15 minutes.

6. Invert the timbales onto a serving dish alongside the plain mold.