Orange and Pineapple Cream

by Tarla Dalal

Added to 7 cookbooks
This recipe has been viewed 1117 times

A lovely dessert for the summer. Can be made by beginners also.

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Preparation Time: 20 mins.
Cooking Time: 30 mins.
Serves 8.
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Ingredients

3 oranges
1 small can (450 grams) pineapple slices
1 packet (100 grams) orange jelly
200 gms fresh cream
3 tbsp powdered sugar
1/2 tsp orange rind
1 tbsp orange squash

Method

Chop the pineapple slices finely and keep aside the syrup.
Measure the syrup and add sufficient water to make up the liquid to 3 teacups.
Heat the syrup in a vessel and dissolve the orange jelly in it.
Slice one orange for decoration and separate segments from the other two.
Beat the cream with the sugar until thick.
Put the vessel containing the jelly mixture in a larger vessel filled with ice-cubes and go on stirring for 2 minutes.
Add 1 teacup of cream and stir for 2 minutes.
Take the vessel off the ice and add the pineapple pieces, oragne segments, orange rind and orange squash.
Mix well, pour into a wet jelly mould and put to set in the freezer compartment of a refrigerator.
Just before serving, dip the mould in hot water for a few seconds and unmould on a plate.
Beat the remaining cream again, adding a little more sugar.
Fit a piping bag with a star nozzle, fill with the cream and pipe the cream around the pudding.
Decorate with orange and pineapple slices.
Serve cold.