- 1 tbsp Cornflour
- 600ml/1pt Milk
- 6 Egg Yolks
- 225g/8oz Caster Sugar
- 850g/30oz tinned Pineapple rings in syrup
- 15g/ 3 teasp Gelatine
- Juice of 2 Lemons
- 4 tbsp cold Milk
- 300ml/10 fl.oz. Double Cream
- Melted butter
- Glace cherries to garnish
- Sprigs of Mint to garnish
1. Blend the cornflour in 4 tablespoons of the milk. Bring the remaining milk o just below boiling point. Stir a little into the cornflour mixture, and return this to the pan.
2. Beat the egg yolks with the sugar in a large bowl until fluffy and lemon coloured.
3. Gradually add the scalded milk mixture to the egg yolks and sugar, beating constantly. Pour the mixture into the top of a double saucepan (or bowl over a pan of simmering water). Cook over simmering water, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Do not let the mixture boil as the eggs will curdle.
4. Remove the mixture from the heat and plunge the base of the saucepan into cold water. This will stop the cooking process and prevent the cream separating.
5. Drain the pineapple slices and measure out l50ml/5f.oz. pineapple syrup into a small bowl. Sprinkle the gelatine over the surface and leave to soften for a few minutes. Then stand the bowl in a pan containing a little hot water and stir until the gelatine has completely melted and the liquid is clear. Add this to the cooling custard and mix well.
6. Cut 8 pineapple slices into thin shreds. Add to the custard, together with the lemon juice.
7. When the custard is cold, but not set, add the cold milk to the cream and whip until thick but light. Fold into the custard.
8. Brush a l.75L/3pt mould with melted butter and pour the cream into the mould. Chill until set.
9. To serve - dip the mould in boiling water for a few seconds to loosen the cream, then turn out carefully on to a serving dish. Decorate with remaining pineapple slices, cut into half rings or small pieces, glace cherries and sprigs of mint.
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