Frosted Pineapple Lemon Gelatin |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
A refreshing, summery treat, this dessert incorporates ginger ale to add a zesty bite. Penny Burpeau, Londonderry, New Hampshire Ingredients:
1 can (20 ounces) crushed pineapple |
2 packages (3 ounces each) lemon gelatin |
2 cups boiling water |
2 cups ginger ale, chilled |
2 large firm bananas, sliced |
1/2 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
2 tablespoons butter |
1 cup heavy whipping cream |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside. In a large bowl, dissolve gelatin in boiling water. Stir in the ginger ale, bananas and reserved pineapple. Transfer to a 13-in. x 9-in. dish. Refrigerate until firm.
2. For topping, combine sugar and flour in a small saucepan. Gradually whisk in reserved pineapple juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
3. Remove from the heat. Stir a small amount into egg; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in butter. Cool to room temperature.
4. In a small bowl, beat cream on high speed until stiff peaks form. Gently fold into custard. Spread over gelatin. Refrigerate for 1 hour or until chilled. Yield: 12 servings.
|
|