Base: Heat 1 small can crushed pineapple (I drain a little juice off) with 1/3 cup sugar. Add 2 egg yolks, then add 1 tablespoon gelatine (soaked in 2 tablespoons orange and 2 tablespoons lemon juice). Stir until dissolved and cool. Whip up 2 egg whites and 1 tablespoon sugar, add to fruit mixture. Lastly add 1 mashed banana. Pour into 2 greased 11" x 11" plastic containers. Set. (I use the large cold cut keeper instead of 2 containers and that makes it higher).
Top: Whip up 1 can (14 oz.) chilled carnation milk, adding 1/4 cup sugar. Add 1 tablespoon lemon rind and 2 tablespoons lemon juice. (I do not add lemon rind). Lastly, add 1 lemon or pineapple jelly (made with 1 cup pineapple juice, then cooled). Pour over set base. Decorate with whipped cream, nuts, etc. Best made 24 hours before required.
Serves 24 persons.
Contributed by L. Wilson in Country Cuisine (1987, reprint 1989: recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.46.
Top: Whip up 1 can (14 oz.) chilled carnation milk, adding 1/4 cup sugar. Add 1 tablespoon lemon rind and 2 tablespoons lemon juice. (I do not add lemon rind). Lastly, add 1 lemon or pineapple jelly (made with 1 cup pineapple juice, then cooled). Pour over set base. Decorate with whipped cream, nuts, etc. Best made 24 hours before required.
Serves 24 persons.
Contributed by L. Wilson in Country Cuisine (1987, reprint 1989: recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.46.
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