Home > Dessert Recipes > Jellies and Charlottes > Pineapple Charlotte
Pineapple Charlotte
Ingredients
1 pint milk
4 egg yolks
1 teaspoon arrowroot
2 rounded tablespoons caster sugar
1 medium-size can pineapple rings
½ pint double cream
Scant ¾ oz powdered gelatine
2 egg whites
1 packet langues de chats biscuits
7-inch diameter spring-form cake tin (a catch unclips to open sides)
Method
Scald milk in a pan. Cream egg yolks in a bowl with arrowroot and sugar, pour on milk and return to pan. Stir over heat to thicken, but do not boil. Strain custard and cool.
Drain pineapple (keep juice); chop up 2 rings (to give 3-4 tablespoons of chopped pineapple) and keep rest for decoration. Lightly whip cream.
Soak gelatine in 4 tablespoons pineapple juice, dissolve over heat, then add to custard with three-quarters of cream. Whisk egg whites until stiff.
As custard begins to thicken, fold in egg whites with chopped pineapple, using a metal spoon. Turn at once into cake tin. When set, turn out and spread sides of charlotte with remaining cream; arrange biscuits, upright, on cream, overlapping slightly. Decorate top with rest of pineapple and additional cream.
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