Pineapple & angelica molds
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Pineapple & angelica molds
  Pineapple  
Last updated 6/12/2012 1:18:01 AM. Recipe ID 48669. Report a problem with this recipe.
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      Title: Pineapple & angelica molds
 Categories: Desserts
      Yield: 8 Servings
 
      1 c  Sugar
      2    Envelopes unflavored gelatin
  1 1/2 c  Water
    2/3 c  Pineapple juice
      1 c  Cold water
    2/3 c  Dry white wine
      1 cn Pineapple chunks, drained
      1 bn Angelica or mint leaves
      1 c  Farmer cheese
 
  In medium saucepan, combine sugar and gelatin.  Mix well. Stir in 1
  1/2 cups water and pineapple juice. Stir over medium heat until
  gelatin dissolves and mixture almost boils. Remove from heat. Stir in
  1 cup cold water and wine.  Refrigerate, stirring occasionally, until
  the thickness of unbeaten egg whites, about 1 to 1 1/2 hours.
  
  Assemble:  Spoon a thin layer of gelatin in bottom of 8 6-ounce
  individual molds.  Dip pineapple chunks and herb leaves in bowl of
  gelatin to coat, then arrange attractively in molds. Carefully spoon
  remaining gelatin over fruit and leaves until molds are almost full.
  Cover and refrigerate 4 hours to set.
  
  Serve:  Unmold gelatin on serving plates.  Serve with farmer cheese.
  




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Recipe ID 48669 (Apr 03, 2005)

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