AuthorRetroRuth
From Libby
[cooked-sharing]
4 tbsp sugar
¾ cup water
2 tsp unflavored gelatin
¾ cup heavy syrup from canned pineapple
2 tbsp lemon juice
⅛ tsp salt
1 stiffly beaten egg white
Sliced canned pineapple
1
Bring sugar and water to a boil. Add gelatin (which has been soaked in 2 tablespoons water) and stir until dissolved. Cool. Add pineapple syrup, lemon juice, and salt. Freeze until mushy. Place in a chilled bowl; beat until fluffy. Fold in egg white. Freeze until firm. Top each serving with 1/2 slice canned pineapple cut in two.
Yield: Serves 4
CategoryDesserts, Fruit, Gelatin, Ice Cream and Sorbet, Pineapple
Ingredients
4 tbsp sugar
¾ cup water
2 tsp unflavored gelatin
¾ cup heavy syrup from canned pineapple
2 tbsp lemon juice
⅛ tsp salt
1 stiffly beaten egg white
Sliced canned pineapple
Directions
1
Bring sugar and water to a boil. Add gelatin (which has been soaked in 2 tablespoons water) and stir until dissolved. Cool. Add pineapple syrup, lemon juice, and salt. Freeze until mushy. Place in a chilled bowl; beat until fluffy. Fold in egg white. Freeze until firm. Top each serving with 1/2 slice canned pineapple cut in two.
Yield: Serves 4
