Pineapple-Mace Charlotte

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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