1 cup pineapple chunks
1/2 cup sugar
1/2 cup mint leaves
1 envelope white gelatin (12g), unsweetened
1 1/3 cups water
1/2 cup dry white wine
1 cup pineapple chunks
1/2 cup sugar
1/2 cup mint leaves
1 envelope white gelatin (12g), unsweetened
1 1/3 cups water
1/2 cup dry white wine
Combine the pineapple and sugar in a saucepan
Braise over moderate heat for 30 minutes with the saucepan covered
Remove from heat and blend in a blender along with the mint leaves
This should yield 2 cups of puree. Reserve
Mix the gelatin with 1/3 cup of water and let it hydrate for a few minutes
Heat over a bain-marie, stirring until dissolved well
Combine the reserved puree, remaining water, gelatin, and wine in a bowl
Mix well
Distribute evenly among 10 molds, each 7 cm in diameter, greased with oil, and refrigerate until firm
Unmold and serve
102 calories per serving
