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Pine-Apple Cream

Ingredients.

The half of a Pine-apple.

Half a pint of Double Cream.

Three-quarters of an ounce of French Gelatine.

Three ounces of Castor Sugar.

Take the pine-apple and trim it well, cut it in half, cut one half into dice, the other half pound in a mortar and pass through a hair-sieve.

Whip the cream, and add the purée of pineapple, also the dice of pine. Dissolve the gelatine in a gill of the pine-apple syrup, add the sugar, and, when nearly cold, strain it into the cream, pour it into a decorated mould, and set it in ice.