Pineapple Gelatin Molds

Name: Pineapple Gelatin Molds
Yield: 10
Ingredients: 1 medium pineapple (1.5 kg), without skin, cut into chunks; 1/2 cup sugar (90 g); 1/2 cup fresh mint leaves; 1 envelope unflavored gelatin (12 g); 1 1/3 cups water (320 ml); 1/2 cup dry white wine (120 ml); Olive oil for greasing

1
1 medium pineapple (1.5 kg), without skin, cut into chunks
2
1/2 cup sugar (90 g)
3
1/2 cup fresh mint leaves
4
1 envelope unflavored gelatin (12 g)
5
1 1/3 cups water (320 ml)
6
1/2 cup dry white wine (120 ml)
7
Olive oil for greasing

Ingredients

1
1 medium pineapple (1.5 kg), without skin, cut into chunks
2
1/2 cup sugar (90 g)
3
1/2 cup fresh mint leaves
4
1 envelope unflavored gelatin (12 g)
5
1 1/3 cups water (320 ml)
6
1/2 cup dry white wine (120 ml)
7
Olive oil for greasing

Directions

1
In a medium saucepan, cook the pineapple and sugar over medium heat, stirring occasionally, until the pineapple is tender (about 30 minutes)
2
Transfer to a blender and blend with mint leaves until smooth
3
Set aside
4
In a small saucepan, sprinkle gelatin over 5 tablespoons of water and let it hydrate (about 3 minutes)
5
Heat over low heat, stirring constantly, until dissolved
6
In a medium bowl, combine the pineapple mixture, remaining water, gelatin, and wine
7
Mix well
8
Distribute among ten molds greased with olive oil and refrigerate until firm (about 2 hours)
9
Unmold in individual plates and serve
10
102 calories per serving