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Ingredients
1 cup pineapple juice
4 1/2 tablespoons gelatin (or more for a firmer jelly)
1 cup lemon juice
2 cups water
2 cups sugar
medium tin fruit cocktail (drain and discard syrup)
1 medium sized ripe pineapple
Method
1. Half pineapple in the middle from tip to toe and hollow out the inside to
serve a decorative bowl.
2. Drain mash pineapple pulp to get juice. You can also opt for canned pineapple
juice.
3. Sprinkle gelatin over lemon juice, dissolve over hot water.
4. Mix pineapple juice, water and sugar over slow heat until sugar is dissolved.
Remove from heat, stir gelatin into pineapple mixture and add fruit cocktail.
5. Pour mixture into pineapple hollow and refrigerate until the mixture is set.
Note: If you opt to use a bowl, choose one with straight or slightly
outward-sloping sides, so that the dessert is easy to unmould.
Our exotic local cuisines for Malay cuisine, Chinese gourmet and Indian Cookery
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