Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
1 cup cream
1 teaspoon vanilla essence
½ cup sugar powdered
1 teaspoon gelatin
2 drops yellow food colour
¼ cup water
1 cup chopped pineapple
4 tablespoons chopped raisins and nuts
Whip the cream with the sugar, vanilla essence and yellow food colour. Soak the gelatin in ¼ cup of water then dissolve it over low heat till it melts completely. Cool then add to the cream mixture. Mix in the chopped pineapple, raisins and nuts. Pour into a suitable glass dish or mould and leave in the refrigerator to set.