Pineapple Cheese Cream from The Times Cookery Book by Katie Stewart
Sprinkle the gelatine into the water and leave for 5 minutes. Separate the egg whites from the yolks. Add the sugar to the yolks and, using a wooden spoon, beat thoroughly until light. Drain the ju...
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Cooking tools:
- Wooden spoon
- Mixing bowl
- Measuring cup
- Saucepan
- Whisk
- Chef's knife
- Fine-mesh sieve
- Refrigerator
- Serving bowl
Ingredients
- 4 oz (100 g) castor sugar
- 1 (14½ oz) (415 g) tin pineapple rings
- 2 tablespoons cold water
- 2 eggs
- 1 level tablespoon powdered gelatine
- angelica
- ¼ pint (1½ dl) double cream
- 12 oz (350 g) cottage cheese
- rind and juice of ½ lemon
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