Side Dish – Pineapple SaladGel

Posted by admin | Eggs,Recipes,Salads,Vegetarian | Tuesday 20 October 2009 4:41 am

This is another recipe that is a specialty of my mom. It always comes out perfect when she makes it and everyone I know has taken the recipe from her but never quite gotten it right. I admit I’ve never tried, I mean, she makes it for me right? But here she is at work…
pineapple1
This can be pure vegetarian if you use the vegetarian gelatin and eggless mayonnaise. But other additions she’s added in over the years have been combinations of pineapple and shredded chicken or lamb, oranges (skins removed, – wonderful but very painstaking), fish, egg slices, peas and chopped carrots.
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Pineapple SaladGel Serves 6-8
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INGREDIENTS
450gm tin pineapple chunks (never use fresh pineapple – see note below)
I cup mayonnaise
1 1/2 tablespoons gelatin
1 1/2 cups milk

PREPARATION
Soak the gelatin in a small bowl in just enough water to cover

Chop up the pineapple chunks small and spread at the bottom of a flat dish about 5x10inches wide. The flatter and wider the better so that you dont get a very thick gel, and everyone gets enough pineapple.

pineapple2 Melt the gelatin in a double boiler, ie- not over the flame directly but in a bowl of boiling water. Set aside to cool slightly.

Put the mayonnaise in a bowl and ver slowly pour in the milk as you mix to make a very smooth paste.

Slowly add the slightly cooled gelatin in mixing all the while.

Pour over the pineapple chunks. Put into the refrigerator. Serve chilled.
The great thing about this is you can make it the day before a party and get it out of the way.

    Here’s a bit of info from Wikipedia : “Gelatin consists of partially hydrolyzed collagen, a protein which is highly abundant in some animal tissues such as bone and skin. Although many gelatin desserts incorporate fruit, some fresh fruits contain proteolytic enzymes; these enzymes cut the gelatin molecule into peptides (protein fragments) too small to form a firm gel. The use of such fresh fruits in a gelatin recipe results in a dessert that never ‘sets’.
    Specifically, pineapple contains the protease (protein cutting enzyme) bromelain, kiwi fruit contains actinidin, figs contain ficain, and both papaya and pawpaw contain papain. Cooking or canning denatures and inactivates the proteases, so canned pineapple, for example, works fine in a gelatin dessert.”

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