Pineapple Gelée Food

PINEAPPLE GELATIN DELIGHT

Steps:

• Equipment: big pot; gelatin mold
• Spray gelatin mold with non stick cooking spray
• Add 4 cups of pineapple juice, sugar and gelatin to a pot on medium heat. Stir constantly for 10 minutes.
• Dissolve the cornstarch in the remaining pineapple juice (4 cups).
• Add this mixture to the one in the pot, continue stirring for another 10 minutes. The mixture will start to thicken.
• Pour the mix into mold.
• Let it cool down at room temperature then refrigerate.
• Unmold before serving.

JALAPENO JELLY

Steps:

• After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
• Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
• Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
• Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
• Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

PINEAPPLE GELEE WITH KIRSCH AND WHITE WINE

Steps:

• Coat an 8-cup gelatin mold with cooking spray; set aside. If using fresh pineapple juice, bring it to a boil in a medium saucepan; gently boil 5 minutes, skimming foam from top. Pour through a fine sieve into a large measuring cup (you should have about 3 cups juice). Return to saucepan (if using canned pineapple juice, pour it into pan).
• Add kirsch and sugar to pan with pineapple juice; whisk. Sprinkle with gelatin, and let stand 1 minute.
• Cook over medium-low heat, stirring until sugar and gelatin have dissolved, about 2 minutes. Pour through fine sieve into a large bowl. Stir in wine and lime juice. Pour into prepared mold. Refrigerate overnight (up to 3 days).
• To unmold, dip mold into hot water for 5 to 8 seconds. Invert gelatin onto a platter or cake stand.

PINEAPPLE GELATIN SALAD

Steps:

• Drain pineapple, reserving juice. Dissolve gelatin in water; add pineapple. Pour into a 13x9-in. dish coated with cooking spray; chill until almost set, about 45 minutes. , In a bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin; chill for 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice; bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cool. Carefully spread over cream cheese layer. Chill for at least 1 hour.

PINEAPPLE GELéE

Steps:

• Soak the gelatin for 10 minutes in cold water. Bring the pineapple juice to a boil and remove from the heat.
• Squeeze out the gelatine well and dissolve in the hot pineapple juice. Stir inu00A0the lemon juice, Malibu, darku00A0rum, and sugar.u00A0Slowly pour into four glasses and serve with cream, if desired.