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Pineapple Cream

(France.) Chop and core 1 large ripe pineapple, add 9 ounces of sugar and 2 tablespoonfuls of brandy, and set aside 2 hours. Cook the peel and core in 1/2 pint water for 1 hour, strain, cool it, and add to the rest. Boil it 1/4 hour, skim it, add 3/4 ounce melted gelatine, cook 10 minutes longer, add 1 1/2 pints cream. Whisk until frothy, set in a mould on ice. Turn out on a glass dish when firm.