Recipe Name: Charlotte Rousse |
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Category: Desserts |
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Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
Pineapple |
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4 slices |
Syrup |
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100 ml |
Gelatin |
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14 g |
Red jelly |
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25 g |
Cream |
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100 g |
Lemon juice |
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2 tsp |
Sponge fingers |
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5-10 |
Sugar |
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30 g |
Cherries |
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3 - 4 |
Water |
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100 ml |
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Method: |
- Melt the jelly in boiling water. Cool and pour into a wet round shaped mould and put to set in a fridge.
- Cut sponge fingers and arrange vertically as a border over jelly.
- Chop pineapple slices.
- Add the gelatin to syrup and heat on slow fire till gelatin dissolves.
- Add lemon juice to gelatin mixture.
- Beat the cream with sugar and mix with gelatin and chopped pineapple.
- Place on ice cubes and go on stirring until the mixture thickens.
- Pour this mixture over jelly and put to set in a refrigerator.
- Serve garnished with cream and cherries.
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Tags:
pineapple, gelatin, red jelly, cream, sugarCharlotte Rousse, gelatin , jelly , mixture , 100 , pineapple , put , cream , add , pour , lemon , juice , slow , slices , syrup , heat , fire , dissolves , sugar , serve , refrigerator |
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