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Pineapple And Cheese Salad Moulds

Ingredients
  Aspic jelly 1⁄4 Pint
  Canned crushed pineapple 8 Ounce (1 Small Can)
  Salt 1 Pinch
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Feel: 
Cool
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Gourmet

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