Pineapple Cream

1. 1

   Whip heavy cream to a stiff froth.

2. 2

   Boil milk and sugar.

3. 3

   Soak gelatin in water and place in a warm place.

4. 4

   Add this to the boiled milk.

5. 5

   When slightly cool, add the egg yolks, well beaten. Stir in the fruit and juice of the crushed pineapple and lastly stir in the whipped cream.

6. 6

   Place in sherbet glasses in refrigerator.

* Per serving · 4 servings · Values may vary.

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