- 2 packs [2 tablespoons / 30 mL] unflavoured gelatin
- 2 3/4 cups [690 mL] apple juice
- 1/2 cup [125 mL] boiling water
- 1/4 cup [60 mL] lemon juice
- 1/4 cup [60 mL] reserved pineapple juice
- 1 1/2 cups [375 mL] shredded carrot
- 1 [14-ounce / 398-mL] can pineapple chunks, drained
- Watercress, to decorate [optional]
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- Sprinkle gelatin over 1/4 cup [60 mL] of the apple juice; let stand until gelatin is moistened.
- Pour in boiling water, stirring until gelatin is completely dissolved.
- Pour in remaining apple juice, lemon juice and reserved pineapple juice.
- Chill, stirring occasionally until mixture resembles unbeated egg white consistency.
- Fold in shredded carrot and pineapple chunks.
- Turn into a 6-cup [1.5-L] mould.
- Chill until set; unmould.
- If desired, serve decorated all around with watercress, a fresh looking garnish.
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