Posted by Kathy Lee | File under : ,

Ingredients: pineapple upside down mold

1 can (439 g) Sliced Pineapple, drained (reserve syrup)
1 tbsp toasted cashew nuts, chopped
1/4 cup sweetened red kaong (optional)
1 tbsp calamansi juice
3/4 cup sugar
2 envelopes (7g each)unflavored gelatin, dissolved in 1/4 cup cold water
3 pc eggs, separated
1/3 cup all-purpose cream

1. Fresh Cut Sliced Pineapple, cashew nuts and kaong at the bottom of desired gelatin mold. Set aside.
2. COMBINE calamansi juice, sugar, 1/2 tsp iodized fine salt and pineapple syrup. Cook until sugar is dissolved. Add gelatin, then stir to dissolve completely. Set aside.
3. BEAT egg yolks. Add gelatin mixture. Cook over low heat with continuous stirring for 4-5 minutes. Beat egg whites until stiff, then add to egg yolk mixture. Remove from flame. Cool slightly then add cream. Blend well. Pour into prepared mold. Cool then chill until set. Unmold and slice.


Post a Comment