Pineapple fromage

About the dish

The fromage is kept on ice or somewhere cold until serving and turned out onto a dish or a vase. Erken counts it as serving 8.

How to make it

1. 1

   Make the custard

   Whisk the egg yolks with the sugar for a quarter of an hour. Add 5 dl of the cream and heat, stirring, until the custard is smooth.

2. 2

   Add gelatine

   Soak and dissolve the gelatine in the usual way and stir it into the custard.

3. 3

   Fold in cream

   When the custard is nearly cold, stir in the lemon juice and fold in the rest of the cream, whipped stiff.

4. 4

   Layer in a mould

   Layer the cream with pieces of pineapple in a dampened mould. Put it on ice or somewhere cold until serving.

5. 5

   Turn out and garnish

   Turn the mould out onto a dish or a vase and garnish with pineapple slices.

6. 6

   Note

   Note: The custard is heated while stirring, but should not merely be lukewarm. Use pasteurised eggs if serving to pregnant women, the elderly, the ill or small children.