Pineapple Mace Charlotte Recipes

PINEAPPLE-MACE CHARLOTTE

Steps:

• Line the bottom and long sides of a 9 1/4 X 3" nonstick loaf pan with a piece of waxed paper, allowing a 1" overhang on both sides.
• Set aside.
• Drain juice fron crushed pineapple, add enough water to make 1/2 cup of liquid.
• Add the gelatin to pineaplle liquid, let stand to soften.
• Combine egg yolks, 3/4 cup sugar, mace, salt in top of double boiler, blend in milk.
• Cook over hot water until mixture coats a metal spoon, stirring constantly.
• Remove from heat, stir in softened gelatin and lemon peel.
• Chill until partially congealed.
• Beat the egg whites until soft peaks form, add 2 tbs sugar, beat until peaks are stiff but not dry.
• Whip heavy cream until thick.
• Fold pineapple into gelatin mixture.
• Fold in egg whites and whipped cream.
• Turn into prepared springform pan.
• Chill until firm.
• Remove side of pan.
• Turn onto a serving plate.
• Whip 1/2 cup heavy cream until stiff, spread on top of charlotte, sprinkle with mace.