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pineapple, crushed with juice
Mix together in top of double boiler gelatin, sugar and salt.
Beat egg yolks slightly, stir in pineapple and syrup; add to gelatin mixture and cook over boiling water, stirring constantly until gelatin is dissolved (about 8 minutes).
Remove from heat and stir in lemon juice.
Chill to unbeaten egg white consistency.
Beat ice water and milk powder together until stiff and mixture stands in peaks (10 minutes by hand); fold into gelatin mixture.
Spoon 1/4 of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies.
Repeat twice and finish with a layer of the chiffon mixture.