Pineapple Creams


  • 2 eggs, seperated
  • 3oz castor sugar
  • ½ oz gelatine
  • 2 tablespoons cold water
  • ¼pt double cream
  • 16oz can of pineapple slices
  • 1 tablespoon lemon juice
  • ¼pt double cream to decorate


  1. Beat yolks and sugar together until light and fluffy
  2. Soak gelatine and dissolve (editors note: we think this says soak, but as written it looks like "soake" so we might have misread!)
  3. Whip cream until thick
  4. Beat egg whites until stiff
  5. Add pineapple juice and lemon juice to egg and sugar mixture & cooked gelatine
  6. Chop pineapple & reserve one or two pieces. Add rest to mixture.
  7. Fold in whipped cream and egg whites & turn into glasses. Leave to set.
  8. Decorate with a swirl of cream & a piece of pineapple

Freezer note: Open freeze then cover with foil. Use within two months. Thaw overnight or at room temperature for about 1 hour.