Pineapple Jelly (gelée à l'ananas)

About the dish

Canned pineapple was a luxury item and a status symbol in Norwegian homes around 1914, and Erken uses both the fruit and the juice from the can. The recipe builds on her wine jelly, in which the fruit is layered into the mold with a little setting jelly between each layer – just as with grapes.

How to make it

1. 1

   Cut the pineapple

   Drain the pineapple and reserve the juice. Cut the fruit into neat, even squares.

2. 2

   Make the jelly

   Soak the gelatin. Whisk together water, pineapple juice, sugar, lemon juice, the soaked gelatin, and the egg whites with crushed eggshells cold in an enameled pot. Whisk over the heat until it boils, let it stand a moment, and strain through a hot cloth until the jelly is clear. Stir in the wine.

3. 3

   Layer into the mold

   Rinse the mold in cold water. Pour a thin layer of jelly into the bottom and chill until set. Add a layer of pineapple squares, cover with a little half-set jelly, and chill again. Continue layer by layer until the mold is full.

4. 4

   Set and unmold

   Chill the mold for at least 4–5 hours until the jelly is completely firm. Dip the mold briefly in hot water and turn the jelly out onto a platter. Serve with whipped cream or vanilla sauce.