Mace Pineapple Charlotte
|Ladyfingers||3 , split|
|Canned crushed pineapple||24 Ounce, drained (1 Can)|
|Water||1⁄4 Cup (4 tbs) (Or As Needed)|
|Unflavored gelatin||2 Ounce (2 Envelopes)|
|Eggs||3 , separated|
|Sugar||14 Tablespoon (3/4 Cup Plus 2 Tablespoon)|
|Ground mace||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Heavy cream||2 Cup (32 tbs)|
|Ground mace||1 Teaspoon (For Garnish)|
Line a nine inch spring-form pan with ladyfingers.
Drain the juice from the can of pineapple into a measuring cup.
Set the Pineapple aside for use later.
Add water to the juice in the measuring cup to make one half cup liquid.
Add the gelatin to the liquid, mix well and let stand to soften.
Combine the egg yolks, three quarters cup of the sugar, the teaspoon of mace and the salt in the top of a double boiler or in a saucepan.
Blend in the milk.
Cook, stirring, over hot (not boiling) water or low heat until the mixture coats a metal spoon.
Remove from the heat and stir in the softened gelatin and grated lemon rind.
Chill until the mixture begins to thicken.
Fold in the drained pineapple.
Beat the egg whites until they stand in soft peaks, then gradually beat in the remaining two tablespoons sugar.
Whip one cup of the cream.
Fold the beaten egg whites and the whipped cream into the pineapple mixture.
Turn into the ladyfinger lined pan.
Chill until firm.
Whip the remaining cup of cream and spread over the top of the charlotte.
Garnish with ground mace.