Pineapple Gelatin Molds

Name: Pineapple Gelatin Molds
Yield: 10
Ingredients: 1 medium pineapple (1.5 kg), core removed, cut into pieces; 1/2 cup unsalted butter (90 g); 1/2 cup fresh mint leaves; 1 envelope unflavored gelatin powder (12 g); 1 1/3 cups water (320 ml); 1/2 cup white wine (120 ml); Oil (for greasing)

1
1 medium pineapple (1.5 kg), core removed, cut into pieces
2
1/2 cup unsalted butter (90 g)
3
1/2 cup fresh mint leaves
4
1 envelope unflavored gelatin powder (12 g)
5
1 1/3 cups water (320 ml)
6
1/2 cup white wine (120 ml)
7
Oil (for greasing)

Ingredients

1
1 medium pineapple (1.5 kg), core removed, cut into pieces
2
1/2 cup unsalted butter (90 g)
3
1/2 cup fresh mint leaves
4
1 envelope unflavored gelatin powder (12 g)
5
1 1/3 cups water (320 ml)
6
1/2 cup white wine (120 ml)
7
Oil (for greasing)

Directions

1
In a medium saucepan, covered, cook the pineapple and butter 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. Reserve
3
In a small saucepan, sprinkle gelatin over 5 soup spoons of water and let it hydrate (about 3 minutes)
4
Heat over low heat, stirring constantly, until dissolved
5
In a medium bowl, combine the pineapple mixture, remaining water, gelatin, and wine; mix well
6
Distribute among ten molds greased with oil and refrigerate until firm (about 2 hours)
7
Unmold onto individual plates and serve immediately
8
102 calories per serving