Pineapple and Cheese Salad Moulds
|Aspic jelly||1⁄4 Pint|
|Canned crushed pineapple||8 Ounce (1 Small Can)|
|Powdered gelatin||1⁄2 Ounce|
|Cold water||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Cheddar cheese||4 Ounce, grated|
|Double cream||1⁄4 Pint|
|Cucumber slice||4 (For Garnish)|
|Radish roses||4 (For Garnish)|
If liked, decorate base of each mould with thin slices of gherkin and radish set in aspic jelly.
Heat pineapple and add salt.
Soak gelatine in the cold water, add to hot pineapple mixture and stir until well mixed and dissolved.
Cool until mixture begins to thicken then add lemon juice and grated cheese, finally fold in whipped cream and turn into prepared moulds.
Leave to set in a cool place.
Turn out and serve garnished with cucumber slices and radish roses.